Brioche - using Laucke Wallaby Bakers Flour
Brioche is a highly enriched French bread that is sweet, with cake and pastry characteristics. The high egg and butter content gives it a rich, soft crumb.
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | Wallaby Bakers Flour | 3⅛ cups |
| 10 g | Wallaby Baker’s Yeast | 3⅓ tsp |
| 30 g | Sugar | 2⅓ tbsp |
| 30 ml | Milk (Warm) | 1½ tbsp |
| 300 ml | Eggs (5 large or 6 medium eggs) | 5-6 |
| 300 g | Butter – unsalted, cold and diced | 1¼ cups |
| 8 g | Salt | 1⅓ tsp |
| Apricot Jam for glaze | ||
Method
Dissolve the Wallaby Baker’s Yeast in the warm milk and set aside for 20 minutes to activate.
In a mixing bowl, combine the Wallaby Bakers Flour, sugar, eggs and dissolved yeast. Using a dough hook, mix on slow speed until combined.
Slowly add the butter, a few pieces at a time until all the butter is incorporated. It will take approx 30 minutes to fully incorporate all the butter.
Leave the dough to rest, uncovered in the mixing bowl for a minimum of 20 minutes.
Add the salt, and mix for a further 3 minutes on slow speed – test to see if the dough is developed by using window method (tease the dough between your fingers to form a square, it should be thin enough to see through).
Remove the mix from the mixing bowl, and place in an oiled container.
Keep at room temperature for 1 hour.
Refrigerate the dough for 12-15 hours.
Remove dough from refrigerator. Leave for approximately 1 hour, until it reaches room temperature before moulding.
Divide the dough into 900 g pieces.
Preheat oven to 180°C.
Place into bread tins, and proof at 26° Celsius.
Allow the dough to double in size, until the edges sit roughly 1 centimeter from the top of the tin, and the centre slightly domed.
Bake the loaves at 180° Celsius for 30 minutes.
Helpful Hints
- Brioche can be formed and baked many different ways using different tins, moulds and even free form or plaits.
- The best way to tell Brioche is baked is to look for an even golden colour with no pale areas.
- For an added effect after baking, brush the tops of the bread with a glaze made from melted apricot jam.
