Brioche Recipe (Easy and Fail Proof) - Rasa Malaysia (2024)

FAQs

Why doesn t brioche bread mold? ›

This is due to the high fat content in the dough and the eggs, which pro- vide a combination of proteins (albumin), fat, and emulsifiers (leci- thin) that all delay staling.

Because brioche bread has a higher sugar content than most other breads, it can also burn more quickly. For that reason, you need to pay close attention when you're making brioche toast, or warming up your burger buns.

Cold proof your dough: According to Martin, letting the dough proof in the fridge overnight provides extended fermentation time, which in turn develops more flavor. This step is extra-helpful since most brioche doughs are made without a preferment for flavor.

The Long Knead

Slowly add the butter then knead: With the mixer on, add the butter a heaped tablespoon at a time. The quicker you add the butter, the longer the dough will take to knead as it works against the fat added to the dough (fat prohibits gluten development). Slower, the dough can incorporate it as it kneads.

Brioche dough is easier to shape when fully cooled, which is partially why it's best to let the dough rise overnight in the refrigerator. Overnight proofing also allows the dough to develop more flavor, and it means that you can sleep in and still have fresh baked bread ready in time for brunch.

Use a high-quality flour with a high protein percentage. Brioche requires gluten to hold its shape despite the large amount of butter in the recipe. The more gluten (protein) you have, the better. In Alberta, all-purpose flour is of great quality and usually has around 13% protein which is perfect for this recipe.

An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.

If mixed too long the dough can become loose and sticky. The water that was absorbed by the flour gets released back into the dough and the gluten structure breaks down. After this there is no way to fix it. It will be a loose, soggy, and sticky mass unable to hold in fermentation gasses.

With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types. Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter.

It is possible to add too much butter to bread dough. Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

How sticky should brioche dough be? ›

Brioche dough is extremely sticky once all the butter is incorporated. Too sticky to knead by hand!

Another hack is to put a loaf cut-side down in an empty Dutch oven with the lid on. This keeps it in a dark place, which is also a wise strategy to discourage mold. Other dark locations include cupboards, drawers, your oven, or the microwave (not in use, of course).

Brioche is made from an enriched dough that uses eggs, sugar, and butter. These additional ingredients make the bread taste dense, soft, and sweet. The crumb (the pattern of holes in a slice of bread) is also much tighter (lots of small holes) in brioche than in a baguette (large, irregular holes).

Calcium propionate: This is a commonly used preservative that is added to bread to prevent the growth of mold and bacteria. Sorbic acid: This preservative is added to bread to inhibit the growth of molds, yeasts, and bacteria.

Probably due to the high fat (butter) content. Water evaporates out of bread, but fat stays in there. Traditional French bread has no oil or butter added, which is why it goes stale within a day or two. Brioche is on the opposite end - it has a lot of butter and thus stays soft and moist for a longer time.