How to make soft and fluffy brioche ? - Régilait (2024)

FAQs

How to make soft and fluffy brioche ? - Régilait? ›

For softer brioche, add three dessertspoons of powdered milk to your mixture. The secret behind soft and fluffy brioche is powdered milk! It makes brioche soft and fluffy, giving it a chewy, tasty texture and a golden colour. It also ensures it keeps for longer.

Brioche is a classic French bread distinguished by the addition of butter and eggs, which makes it an “enriched” dough. The high fat content results in a bread with an exceptionally tender crumb, pillowy softness, and rich flavor.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

Slowly add the butter then knead: With the mixer on, add the butter a heaped tablespoon at a time. The quicker you add the butter, the longer the dough will take to knead as it works against the fat added to the dough (fat prohibits gluten development). Slower, the dough can incorporate it as it kneads.

Dough side:

Mixing at low speed (with the paddle attachment in a vertical mixer) to incorporate ingredients and sponge. Mixing at high speed for 8–12 minutes to develop gluten at 24°C (75°F)

If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche. The dough should be left to rise in a warm place, away from any draughts.

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types. Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter.

If mixed too long the dough can become loose and sticky. The water that was absorbed by the flour gets released back into the dough and the gluten structure breaks down. After this there is no way to fix it. It will be a loose, soggy, and sticky mass unable to hold in fermentation gasses.

How to know when brioche is done? ›

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.

In Brioche, the ratio of butter to flour is at 1:2 (100g butter for every 200g flour). The amount of butter makes for its unique pillowy texture and taste. Hydration in Brioche is low (25-30%), only small amount of sugar is added. Some recipes recommend using bread flour, some all purpose flour.

Although both brioche rolls and regular rolls contain eggs and butter, the fact that brioche rolls contain more of these ingredients means that these rolls are higher in fat content. Brioche rolls should be enjoyed in moderation due to the higher fat content, because this fat content comes mostly from saturated fats.

Brioche is a type of bread, but better than you could imagine! It's a soft, lightly sweet, rich bread that works in sweet and savoury dishes alike. The reason brioche is so light and tastes so rich is because it's made with an enriched dough,which gives it that soft texture and amazing taste.

Brioche bread is not the same as white bread; in fact, it is more similar to a croissant in texture and structure than it is regular bread. The base ingredients of white bread are flour, water, and yeast, whereas brioche includes eggs, milk, and butter in its recipe.

Overnight Proof: By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives you more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!