BEAUTIFUL AND EASY-TO-MAKE FLOWER BRIOCHE BREAD
A beautiful flower-shaped brioche bread, super easy to make at home!
At my house, I always make brioche bread for the whole family. Warm, with a bit of jam or chocolate, it’s out of this world, but even with spreadable cheese, it gets snatched up.
In short, I bake a different one every day, and today it’s this beautiful flower-shaped one.
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Rest time: 6 Hours
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 3 1/5 cups all-purpose flour
- 3 1/2 tbsps butter
- 1 cup cups water
- 1 tsp instant yeast (10g fresh yeast)
- 1 tbsp salt
- 7 oz oz water
- 3.2 oz oz liquid sourdough
- mixed seeds
- 1 egg yolk
Tools
- Mixers
- Baking Pan
Steps
For those using sourdough, the night before you will need to refresh it, and once it reaches one and a half times its volume, pop it straight into the fridge. In the morning, take it out and let it acclimate for an hour before adding it to your dough. N.B. THE TIMES DESCRIBED are for instant yeast; with liquid sourdough, they are longer. For those using instant yeast, subtract 50g of water from the total described and then proceed as described on the package.
In the bowl of the stand mixer (or with electric beaters, dough hook) pour in the water and yeast, dissolve, then add the flour and the egg, always mixing with the hook; lastly, add the butter in pieces. Leave the salt aside.
Once the dough is well kneaded, let it rest for half an hour.
At this point, add the salt and knead for a few more minutes.
Let it rest again for 30 minutes.Take the dough and place it on a previously oiled work surface: pour it in the center and start spreading the edges as if it were a veil.
PHOTO EXAMPLE OF LAMINATION
Then close all the edges towards the center, forming a ball.
I am used to doing them in my doughs because they make them softer, but if you don’t have time, you can skip this step.
If you decide to do them, here is everything you need to know –> BOWL FOLDS EXPLAINED EASILY.
Let it rest until doubled; if using sourdough, let it rest for an hour and then in the fridge overnight. and the next day, take it out and let it acclimate for a couple of hours.EXAMPLE OF FOLDS IN THE PHOTO.
Once risen, deflate it on a work surface and divide into 5 balls, 4 large and one smaller.
Take a round baking pan and place each ball, then let it rise for another couple of hours.
Preheat the oven to 390°F, bake creating plenty of steam (either spray with a sprayer or with a pan full of water placed at the bottom of the oven, which you will remove after 10 minutes of baking) and let it cook like this for about 30 minutes, the last 10 reduce to 355°F.
Once out of the oven, let it rest for 10 minutes with a clean cloth on top.
Our BEAUTIFUL AND EASY-TO-MAKE FLOWER BRIOCHE BREAD is ready!
Storage
It keeps well in a bag, or you can pull apart the balls and freeze them in a freezer bag.
