Saturday, July 27, 2013

Classic Brioche with Lots of Butter

This was my second attempt at making brioche. I used a recipe from the King Arthur Flour website that can be found here.

For once, I followed the instructions exactly and it turned out beautifully.

Brioche sponge
Preferment or sponge for dough.
Brioche dough
Dough after all flour has been incorporated and rested in refrigerator overnight.
Brioche dough
Dough just out of plastic tub.

Shaping brioche dough
Shaping dough. 

Brioche dough log in pan
Dough shaped and rolled into a log and placed in pullman pan. I baked it with cover on until the last ten minutes so that the top would brown but not burn.

Brioche dough log in pan
Brioche loaf just out of oven. You can tell how much butter is in dough due to sheen on surface.

Sliced classic brioche
Buttery brioche loaf just sliced.