Day 1 of Brioche

Individual Brioche Buns with Pearl Sugar

So today has been busy, cleaning the house, haircut, shopping for fresh ingredients for scones, and taking Olive to her first play date.  She had loads of fun and is exhausted.  That is a baking blessing for me!!

Today I am making Brioche.  In the seventeenth century it was named, “Pain bénit”, or , “Blessed Bread”.

I was able to sit quietly and read the entire recipe (7 pages), write my notes, (6 pages so far) and start the 2-day process. 

I measured everything in grams.  Weight measurement is ever so much more accurate for the chemistry and science of making breads and pastries.

“Base Temperature” is very important for fermentation.  Didn’t know that before. 

The dough is being kneaded by my Kitchen Aid Mixer.  Every 5 minutes, have to check the dough and give it another round.  After, “windowpane”, gotta add the butter and knead some more.  THANK GOODNESS FOR STAND MIXERS!!.  So much butter!!!

The dough feels luxurious.  It has a velvet feel and is tender to the touch.

There will be rounds of bulk fermentation and an overnight refrigerator fermentation. 

So, for now, the dough is in the first stage of fermentation.  Can’t wait to get it in the fridge and work it tomorrow.

This Brioche had better be blessed.  We’ll see.

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Day 2 - Brioche Success

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Cinnamon Buns