What is brioche Nanterre?
Brioche Nanterre is a loaf bread made with two layers of brioche dough rolled into balls. A French origin bread very rich in butter and eggs, but still resulting in a light fluffy texture. The yeast mixed with warm milk gives rise to the overly fat dough to give it a more poofy shape.
Is brioche dough supposed to be wet?
Brioche dough that’s too wet will be slack and hard to handle, and it won’t spring up as pertly during baking. Dough that’s too dry will give you brioche that’s heavy and dry, rather than light and fluffy.
Why is my brioche dry?
Since brioche is especially high in fat (butter), which in most formulas is 50 to 60 percent of the flour’s weight, what happens between the fat and the gluten determines the volume and texture of the product. Here are some pointers for avoiding a dry, crumbly brioche: 1. The dough must contain sufficient water.
Why do brioche buns last longer?
Loaves you get from a bakery and homemade bread have a shorter shelf life because they’re free of the preservatives found in commercially produced sliced bread and rolls. Breads with added fat, however, like brioche or challah, will stand up to staleness a bit longer.
Why is my brioche so sticky?
The wet, sticky texture is important because brioche will be dry if too much flour is incorporated in the dough. While it is possible to shorten active working time for this recipe, the best-tasting brioche comes from dough that rises very slowly.
Should butter be cold for brioche?
Do not use cold butter, though, because butter must be at room temperature to mix in properly. Don’t mix these doughs by hand—your hands are warm enough to melt the butter. Instead, use an electric mixer or, if you don’t have one, try our recipe for No-Knead Brioche (see page 242).
Can I leave my brioche dough overnight?
After kneading, the dough is very soft so it has to be refrigerated for several hours or overnight, so it will be easier to shape. This also improves the flavor of the brioche. The dough can be kept in the fridge for up to 2 days. Don’t worry if it doesn’t fully double in size.
How do you know when brioche is proofed?
Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.
Do brioche buns go Mouldy?
They will be fine, just stale. Bread is perfectly safe to eat when it’s not mouldy. They were cheap supermarket own brand chocolate chip brioche if that makes any difference.
Is it OK to freeze brioche?
Yes, you can freeze brioche buns. Brioche buns can be frozen for around 3 months. To freeze brioche buns, wrap them tightly in tin foil and add them to a freezer-safe bag or container. Providing your buns are protected from freezer burn, they will freeze well for several months.
What happens if you over knead brioche?
Over-kneaded dough will also tear more quickly, as the gluten strands in the dough have become so tight they easily break under pressure. If you believe that your dough is slightly over-kneaded, try allowing it to rise a little longer before shaping it into a loaf.
Why did my brioche not rise?
It may be that your yeast is (well) past its prime. That’s the most likely reason I can think of that your dough didn’t rise. Second reason could be that while mixing, the dough got too hot—heat will kill yeast. Yeast dies somewhere around 130°F, but really you want to keep it much cooler than that.
How can you tell if brioche is proofed?
How do you know when brioche is done cooking?
Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. (It’s easy to underbake since it browns so quickly!)
How do you make mini brioche buns?
Divide the chilled dough into 12 pieces to make mini-brioche (brioche buns); leave it whole for one large round brioche; or divide it in half for two 8 1/2″ x 4 1/2″ loaves. Place the dough into the greased pan (s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it’s doubled and looks very puffy.
What is the difference between poolish and sponge?
A Poolish resembles a sponge for the sponge and dough system. The difference is Poolish is fermented much longer and uses a much higher hydration than a plastic sponge—which is why it’s considered the liquid version of a sponge. 1 Typical hydration levels are 100%, with equal weights of flour and water.