I think a brioche should be just a rich white bread and act as a canvas for colorful toppings, both sweet and savoury. In the morning with home-made jam, or in the evening with pickles, Leberwurst and a glass of beer. I’ve tried numerous brioche recipes and most of them were too eggy or sweet for my taste. If there’s too much sugar, it will burn too quickly in the oven and give an unpleasant crust. That’s why I ventured intor creating “my own” brioche recipe. It employs a 2-hour-poolish and actually starts with a rather warm dough, which is then put into the fridge overnight. The next day it will have completed its bulk fermentation and can be shaped as desired.
I think this recipe is constructed according to the rules of ‘Slow Baking’, which states that yeasted white breads must include ‘pre-ferments’ such as the poolish.
:-) Nils’s Brioche
- 250g strong white flour
- 125g butter, softened, slightly warm
- 100g cool water
- 1 egg
- 25g milk
- 20g sugar
- 7.5g fresh yeast
- 5g salt
Mix 80g of the flour, the water and the yeast to make a yeasted batter also known as ‘poolish’. Let stand covered at room temperature for 2 hours. Add all the other ingredients and mix vigorously with a strong fork. Do this for 1-2 minutes. Let the dough rest for about 5 minutes, then mix shortly again as if you were trying to wind up the dough, always going in circular movements and in the same direction. Let rest for another 5 minutes and mix again. The dough will be wet and batter like. There will be thin strands of gluten showing but it will remain a rather sluggish mixture. Cover and put in the fridge overnight.
The next day, let the dough warm up at room temperature for 30 minutes. It will still be cool and rather hard. The dough will have risen slightly. Then quickly shape the brioches, the warmth of your hands will make the butter melt quickly making the dough very sticky again, and put them into buttered tins. Proof for 90 minutes at room temperature. Brush with egg-wash if you like and bake at 190°C with steam for 20 minutes for 12 invidividual brioches or 30 minutes for 2 loaves.