BRIOCHE BREAD STEP BY STEP
The recipe for making a soft brioche bread at home, all handmade.
Making brioche bread at home has never been so easy, explained in every step so you can make it perfectly in your kitchens. Because, let’s face it, once you’ve made it, you’ll never buy it again! A true soft and buttery cloud.
PS: Here I describe the hand steps, if you have a mixer, knead directly there, as always.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups all-purpose flour (strong)
- 2 eggs
- 3/4 cup milk
- 7 tbsp butter (at ROOM TEMPERATURE)
- 1 3/4 tsp instant yeast (10 g of fresh yeast)
- 4 tsp salt
- 1/2 cup liquid sourdough starter (already refreshed)
- 3/4 cup milk
- 1 egg (or yolk)
- 1 tbsp milk
- as needed butter
Tools
- Bowl
Steps
For those using the sourdough starter, refresh it the night before and once it reaches one and a half times, put it straight in the fridge. In the morning, take it out and let it acclimate for an hour before adding it to our dough. N.B. THE TIMES DESCRIBED are for yeast, with the liquid starter, they are longer.
For those using instant yeast, subtract 50 g of milk from the TOTAL described and then follow the instructions on the package.
In a bowl, pour the sourdough (or yeast), slightly warmed milk, and dissolve it with a spoon.
Now add the eggs and flour a little at a time, move to a work surface, and knead vigorously.
Let rest for 15 minutes.
At this point, spread out the dough and first add the salt, then the butter in chunks.
Knead vigorously as it will tend to come apart at first: don’t worry, with a lot of elbow grease, it will turn back into a silky ball.
I am used to making them in my dough as it makes them softer, but if you don’t have time, you can skip this step.
If you decide to make them, find everything here -> BOWL FOLDS EXPLAINED EASILY.
Let rest until doubled; if using sourdough, let rest for an hour and then put in the refrigerator overnight. The next day, take out and let acclimate for a couple of hours.Once risen, deflate the dough on a work surface, work to form a ball that will then be divided into three/four pieces.
Let rest just 15 minutes to not stress the dough, then roll it out with a rolling pin into a rectangle: fold the two long sides over each other and then roll well.
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Now place in the loaf pan to rise until it’s a couple of cm from the edge.
Preheat the oven to 392°F (200°C), bake creating a lot of steam (either by spraying with a spray bottle or with a pan full of water placed at the bottom of the oven, which you will remove 10 minutes after the start of baking) and let cook for about 30 minutes. In the last 10 minutes, lower the temperature to 356°F (180°C).
Remove the brioche bread and quickly brush the top with milk/butter of your choice and cover the surface with a clean cloth for 10 minutes.
Remove from the mold and let cool completely.Our BRIOCHE BREAD STEP BY STEP is ready to be enjoyed both with sweet and savory.
FAQ (Frequently Asked Questions)
How do I store it?
Store it well sealed in a freshness-saving bag.
Can it be frozen?
Certainly, I recommend slicing it when well-cooled and then putting it in the freezer.
