Editor's note: The following recipes were mentioned in the "Intro to Viennoiserie" article (page 12) that appeared in the May 2009 issue of Chef Educator Today.
(photo courtesy Estes Public Relations)Brioche Dough 1
Rebecca "Becky" S. Woehrle, CWPC, Sullivan University, Louisville, Ky.;
(modified from Ciril Hitz's "Better Bread" DVD series)
Yield: 114 oz.
550 g. (1 lb. 3.4 oz.) milk (34.3 percent)
150 g. (5.2 oz.) whole eggs (9.3 percent)
150 g. (5.2 oz.) egg yolks (9.3 percent)
1600 g. (3 lb. 8 oz.) bread flour (100 percent)
160 g. (5.6 oz.) granulated sugar (10 percent)
44 g. (1.5 oz.) instant yeast (7 percent)
25 g. (8 oz.) salt (1.6 percent)
593 g. (1 lb. 5 oz.) butter, softened by pounding and folding (37 percent)
Method (1) Using mixer hook attachment and starting with liquid ingredients, mix all ingredients except butter on low speed until combined, about 5 minutes. Increase mixer to medium speed; slowly add butter in three or four stages, fully incorporating before adding next stage. Mix until gluten window is achieved, about 6 minutes. (2) To retard dough, shape into rectangle; wrap in plastic wrap, and place in freezer for 6 hours, followed by 12 more hours in refrigerator on lightly sprayed, parchment-lined sheet tray. (3) Remove dough from refrigerator. Work with it while it’s cold; if it softens or warms while working, return it to refrigerator. Prep dough according to selected makeup technique:
- For grande brioche à tête (large loaf with head) or petite brioche à tête (individual roll with a head), scale 14- to 16-oz. portion for grande and a 2-oz. portion for petite. For either size, round dough and rest. Lightly flour hands, and roll dough from center to create “dog bone” shape; one end of bone should be large (about 3/4 of dough) and the other end small (1/4 of dough), representing “body” and “head” with a long “neck” separating the two. Poke hole in “body” large enough to push “head” through; shape so it looks like small roll sitting on large roll. Place dough in large or small fluted brioche pans that have been treated with pan release; give 3/4 proof (grande for 2 to 2 1/2 hours, and petite for about 1 hour). Dough should fill molds when proofed. Gently brush with egg wash before baking.
- For brioche vendéenne (three strands of dough braided before placing in loaf pan), scale three 6-oz. portions, round, and rest. Roll into strands, and braid before panning. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
- For brioche Nanterre (four to six individually rounded portions staggered in loaf pan), scale six 3-oz. portions or four 4 1/2-oz. portions, round, and place in staggered arrangement in loaf pan. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
- For pan loaf, scale 14- to 16-oz. portion per 8" bread pan. Shape into loaf, tucking ends in and placing seam on bottom. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
- For peach tart (pictured above), scale 3-oz. portions, flatten and preshape round; rest. Flatten center, leaving edges raised for 3/4 proof at 78°F. Egg wash dough, sprinkle with sanding or decorating sugar. Pipe center with pastry cream, top with 1/4 cooked peach. Bake at 360°F for about 12 minutes or until golden brown. Apply apricot glaze to fruit after baking.
Brioche Dough 2
Rebecca "Becky" S. Woehrle, CWPC, Sullivan University, Louisville, Ky.;
(modified from Peter Reinhart's The Bread Baker's Apprentice)
Rebecca "Becky" S. Woehrle, CWPC, Sullivan University, Louisville, Ky.;
(modified from Peter Reinhart's The Bread Baker's Apprentice)
Yield: 114 oz.
1,170 g. (41.25 oz.) bread flour (85.9 percent)
85 g. (3 oz.) granulated sugar (6.3 percent)
26 g. (0.93 oz.) salt (1.9 percent)
700 g. (24.75 oz.) whole eggs (51.6 percent)
Sponge (recipe follows)
680 g. (24 oz.) butter, softened by pounding and folding (50 percent)
Method (1) Sift flour, sugar and salt; set aside. Add eggs to Sponge; beat with paddle attachment on medium speed until smooth. Add dry ingredients; mix on low speed until all ingredients are hydrated. Increase mixer to medium speed, and slowly add butter in three or four stages, fully incorporating before adding next stage. Mix until gluten window is achieved, about 6 minutes. (2) For retarding, makeup, proofing and baking, refer to steps 2 to 4 in Brioche Dough 1 (listed above).
Sponge
190 g. (6.75 oz.) bread flour (14.1 percent)
18 g. (0.66 oz.) instant yeast (1.4 percent)
340 g. (12 oz.) milk (25 percent)
Method (1) Stir flour and yeast in mixer bowl. Stir in milk until flour is hydrated. (2) Cover and ferment until the sponge has risen and then falls, approximately 30 to 45 minutes. Set aside.
