French brioche 🍞bread🍞

What’s a better way to start your day off than having home made French bread?

Yes it is time consuming but it’s worth it trust me! Just like any other bread really it does take time, well only if you want a good one. I’ll be honest I’m quite impatient person but when it comes to making different kind of bread I’m defiantly more than fine to wait for the end result, I’ve successfully made for other breads and I know from the experience that it all comes down to patience.

Honestly what I found is that recipe and making it made me a little bit intimidating, only because it was so sticky it really did get on my nervous 😂🤭 but how could it not be intimidating, after all it’s a French bread!! Right comes from the masters of pastry and bread?!

You probably admit it that brioche is quite a fancy bread right?

It is quite a handful yes, it requires two days of work, it’s sticky, no shortcuts- just patience, uses 6 eggs, yes 6 never in my life before I’ve used 6 eggs in a recipe but trust me it’s worth it!

Okay, you ready?!

Day 1

Ingredients :-

• 6 eggs, need to be at room temperature

• 230 g butter, also room temperature
• 620g all purpose flour , divided into 4 sections
• 9g active dry yeast
• 50g granulated sugar
• 8g salt
• 120ml warm water
• Sugar water – 2 teaspoons sugar mixed with 1 tablespoon water

Method :-

• Take out 6 eggs and 230g butter dew hours before you are going to make this recipe, just so its definitely at the room temperature.
• In a bowl of an stand mixer( use paddle attachment) mix together 1 cup flour (130g) with 9g active dry yeast, 130g sugar, 8g salt. Turn the mixer on and mix for few seconds until everything combined, add the 120ml of warm water. Mix all.
• Now add 1 egg at time, it is important you do that, so it all mixes well. Make sure one egg is completely blended/mix until you add another one.
• Set the mixer at the lowest speed, add 260g flour (2 cups) a 1/4 cup at time, take your time, because if you throw it all at once it will not combine as good as it has to, and also it will go everywhere. Turn the mixer off.
• Now start adding the 23g butter, but don’t throw it all at once again, do it in small sections so the butter is incorporated with the dough well, same like with eggs and flour. Wait until all nice and smooth.

• Set mixer to Low and now add the last 230g of flour, again 1/4 cup at time, the dough will be very thick and sticky when it’s done.

• Use the plastic spatula to clean off the mixer paddle and scrap the dough off the sides of the bowl. Cover the dough with a plastic foil and let it sit in the room temperature for 2/3 hours.
• After that time, punch and deflate the dough, and use the spatula again to get it off the sides of the bowl, cover again with a plate and place in the fridge overnight.

Day 2

NEXT DAY 3 HOURS BEFORE BAKING :-

• Take the dough out of the fridge, and place on a slightly flouted surface, divide into 2 equal pieces. Shape them, and place them into its own loaf pan. It is a bit stiff to work with just because it has been in the fridge, so you can use rolling pin to help you with the shaping. Whatever shape you decide on make sure it fits into the loaf pan. I personally made a braid, but you can shape it whatever you want, totally up to you!

• Cover each loaf with a plastic foil on top and let it sit for another 3 hours in a room temperature until the dough rises again.
• Preheat the oven to 180 degrees.

AFTER 3 HOURS

• Once the dough is ready, bake it for 40 minutes in the center of the oven, if the top of the loaf is getting too crusty, top it with foil.
• Once the dough is baking prepare the sugar water glaze, mix together water and sugar and place it on top of the bread as soon as you finishing baking it off, for the mice and shiny glaze on top of the brioche.
• Let the bread sit in the loaf pan for at least 5 minutes before taking it out as you don’t want it to fall apart.