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Bread and yeasted doughs · Yeasted

Brioche doughcomplete base method and exact texture

Weigh accurately, follow the sequence and use the visual and tactile cues rather than the clock alone.

sweet breadssandwichesbaked doughnuts
◷Prep40 min
◔Rest/cooking900 min
◇DifficultyAdvanced
⌂Yield2 medium loaves
Complete method

Directions

  1. 01

    Organize the ingredients

    Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.

    Texture cue: ingredients weighed, tools ready, and temperatures checked
  2. 02

    Develop the base

    Knead flour, sugar, yeast and eggs until strong. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  3. 03

    Emulsify butter

    Add butter little by little and knead to a very thin glossy windowpane. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  4. 04

    Ferment cold

    Start 1 hour, fold and chill 8 to 12 hours. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  5. 05

    Shape and bake

    Shape cold, proof until light and bake at 180 °C to 90–93 °C inside. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
Get the texture right

The exact point

It releases from the bowl, stays below about 26 °C and stretches to a very thin film; baked crumb separates into long fibers.

Before you start

Important information

Temperature

Keep ingredients at the temperature stated in the method.

Handling

Stop mixing as soon as the required structure is reached.

Safety

Do not taste raw flour dough or batter.

Technical references

Sources consulted for the technical and safety principles in this guide.