I tried to make some brioche today, and even if it’s taste good, the brioche is way to compact. Does anyone has a clue what I can do to achieve the perfect brioche ?
>500g flour >75ml milk >75g sugar >10g salt >20g yeast >4 eggs >Mix it and knead like crazy for 30+ minutes > add piece by piece 200g butter > let rise in a warm place for 90minutes > put in fridge overnight > form brioche, let rise 90min to 120min > bake 30min at 200• Celsius
First possibility: first rise was to hot, the dough doubled more than its size. 2 : second rise was ineffective, size didn’t seem to really grow 3 : I used half whole meal 4 : dough is too dry ?
Pic of the inside of the brioche. Also : > I kneaded by hand. Is it impossible to achieve the perfect brioche without kitchenaid?
Nicholas Ross
You used too much flour and you need to slowly incorporate the butter after kneading. Proof your yeast. Let your Brioche bulk ferment in the fridge overnight before doing your second rise.
Wyatt Butler
I meant add your butter piece by piece after kneading dough for 5-10 min. You shouldnt need to knead your dough more than 20 min
Owen Myers
Looks like shit you its fucking dense why is it so brown inside pretty sure you aren't kneading it right or long enough
Jack Williams
And how to you knead it right? It is brown because of wholemeal floor
Jace Myers
I did that. I may have added to much flour
Justin Brooks
Pretty sure You did.
A few tips
The whey proteins contained in milk will hinder gluten development. Go ahead and deactivate the whey protein by first heating the milk above 180°F/82.2°C. Then milk is then cooled to 110°F/43.3°C before moving on to the next step.
To knead by hand use fraisage and slap and fold.
Let it rest one hour before putting in the fridge overnight
Luis Harris
Cringe
Brandon Williams
Thanks for your answer, will try!
Carter Bailey
>cringing at people who want to improve stuff Yeah sure if that’s make you happy
Jaxson Watson
You may also want to try soaking your wheat flour for about 30 min to soften it up a bit, especially if it has bran. Using wheat flour can really give you very heavy and dense bread. Consider some vital wheat gluten 1/2-1tsp if you really want to use wheat flour.
Owen Ramirez
You need to let it cool before you cut it
Blake Flores
I made some pretty decent buns today. No shots because I'm in bed but
750g flour 500g water 100g milk 25g fresh yeast 2tsp salt 1tbsp honey
Rise, form with as little punching as possible, bake. No kneading.
240°C 12-14 minutes
Brody Brown
After putting in a carton of egg yolks, an entire stick of butter and a cup of sugar in there you want to use wholemeal flour to make it healthier?
Just treat it as the desert it is and use normal flour.
Connor Thompson
>75ml milk >75g milk to 500g flour
Alexander Diaz
I had no more normal flour left, and thought it may be okay... well, I guess you learn from errors.
Xavier Hughes
But there are also 4 whole eggs.
Mason Powell
>well, I guess you learn from errors. If you learn from it, it wasn't really an error.
Levi Diaz
I never made brioche but wtf is that even still bread? Sounds more like a fermented cake to me.
Jaxon Cook
Not enough sugar. Not enough eggs. You put salt in a brioche? You didn't melt your butter and add it to the beaten eggs then add your flour? By knead do you mean stretch and fold? If not your brioche dough is nowhere near rich enough.
Luis Hill
>only 4 eggs in a brioche with that much flour
Christopher Baker
The further you go into baking the more the lines between pastry, bread and cake become blurred.
Hudson Perez
I thought you were supposed to add the butter after kneading first to develop the elasticity of the gluten (which is stopped by the butter). Is everything on the internet a lie ...?
>can't even recognize his second most spoken language typical freedumb
Jaxson Rivera
>doesn’t recognize it >doesn’t care
Matthew Nguyen
>i was just pretending to be retarded
Sebastian Gray
In one bowl mix your eggs and melted butter, in another bowl mix your flour, sugar and yeast. Then pour the flour mix bowl contents into the egg butter mix bowl. Mix into a what will look like a goopy paste (a few splashes of milk may be required) then turn out onto an unfloured surface and knead using the slap and fold technique for about 15-20 minutes then transfer to a loaf tin to rise for about 4 hours. Forget that overnight rise crap, it's not neccesary.
