LE BRIOCHE CLASSIQUE
- Wilson Wilnic
- Apr 29
- 2 min read
A classic brioche elevated through precision baking, revealing a deep golden exterior and a soft, airy interior. Subtle notes of butter and sweetness unfold in a clean, elegant composition.
YIELD : PREP TIME :
RECIPE
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
Bread flour | 500 | gm |
Unsalted butter soften | 200 | gm |
Sugar | 60gm | gm |
Salt | 10 | gm |
Intant yeast | 10 | gm |
Full cream milk | 120 | gm |
Whole egg | 250 | gm |
PREPARATION METHOD AND PROCEDURE
BRIOCHIE DOUGH
MIXIING DOUGH
In a mixing bowl, combine flour, sugar, salt, and yeast (keep salt and yeast separate initially).
Add eggs and cold milk.
Mix on low speed until a rough dough forms.
DEVELOPING GLUTEN
Increase to medium speed and knead for 8–10 minutes.
The dough should become smooth and elastic.
INCOPORATE BUTTER
Gradually add soft butter, a little at a time.
Continue mixing until fully incorporated.
Knead until the dough is glossy, stretchy, and passes the windowpane test.
FERMETATION
Transfer dough to a lightly greased bowl.
Cover and proof at room temperature for 1–2 hours, until doubled in size.
COLD PROOF
Punch down the dough.
Cover and refrigerate for at least 4 hours or overnight.
SHAPING
Divide and shape into a loaf or individual portions.
Place into a greased loaf tin or on a tray.
FINAL PROOF
Cover and proof at room temperature for 1.5–2 hours, until doubled and soft to touch.
EGG WASH
Lightly brush with egg wash for a glossy finish.
Avoid excess dripping.
BAKING
Bake at 170°C (convection) or 180°C (static oven)
Time: 20–30 minutes (depending on size)
Bake until deep golden brown.
COOLING
Remove from tin and cool on a rack.
Allow to cool completely before slicing to maintain structure.
NOTE
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