Hello Bakers.
Three weeks ago, I had my right hip replaced. My plan was not to blog for several weeks. I knew that my mobility would be limited and that the usual energy I put into my posts and Ingredient Function Friday would not be available. So I was going to just hide and recover but....
It occurred to me that part of my recovery besides all the exercises and walking is baking. And instead of disappearing on you until I back to normal - I decided, bakers, to you on this journey with me.
The photos are simple and I am not quite up to shooting video yet. I am using a walker and I have learned a lot about preparation. Normally, I fly around the kitchen but for now every step is calculated. There is no multi-tasking and no starting without having everything organized. It all took much longer too. So if you ever find yourself recovering from surgery or illness and you want to bake or cook be patient with yourself, very patient.
For this first bake, I decided to dig into the recipe packet that one of my culinary instructors sent me. Chef Josephine was one of my instructors at New England Culinary Institute and she had studied with Albert Kumin - who was one of the best pastry chefs who ever lived. In the 1980s, Chef Albert taught at the International Pastry Arts Center and Chef Josephine was one of his students. A few months ago, she sent me a copy of her recipe packet from a class in 1988.
Baking this Brioche and then sharing it with you would be my first Baking Therapy session. I guess we could call it BT.
The original recipe yielded over 10 pounds, so I scaled it down, used instant yeast instead of the original fresh yeast, and came up with 2 pounds of delicious Brioche. I did post a recipe for Brioche a few years ago but it doesn't hurt to revisit. They are both good - this one is special because it is connected to Chef Albert. I was able to study with him for 3 weeks back in 1992 and it changed me as a baker. He was amazing.
You can use this dough to make rolls, burger buns, brioche a tete, and loaves.
Here are the yields: 3 mini loaves, 1 large loaf and I mini loaves. Burger buns are scaled at 113g wet dough weight and this recipe will yield 8. Brioche freezes really well if there are leftovers or you want to get ahead.
Happy Baking! Colette
Chef Albert inspired Brioche
Equipment: Stand mixer fitted with paddle attachment, dough hook attachment, loaf pan (used 3 mini loaf pans) well greased and lined with parchment, pastry brush, bowl scraper, spatula
Ingredients: (sponge)
Sponge ingredients
182g Milk - can be right from the refrigerator
9g (2 teaspoons) Instant yeast ***if you don't have a scale that measures 10ths of grams like a diet scale it is best to use the teaspoons.
182g Bread flour
Ingredients: Main dough
Freshly mixed sponge
Brioche mise en place - note how high the sponge has risen
65g Sugar
102g Butter
2 Egg yolks
1 Whole egg
1/2 teaspoon malt syrup - optional
318g Bread flour
9g (2 teaspoons) fine sea salt
Egg wash: One egg and a pinch of salt whisked together until smooth. Refrigerate until you need it.
Make the sponge. Combine the milk, yeast and flour, stir with a dough whisk or wooden spoon until combined. Cover and set aside for 45 minutes at room temperature.
In the stand mixer fitted with the paddle attachment, combine the butter and sugar on medium speed for 8 minutes until light and fluffy. Stop the mixer and scrape down at least once.
Butter and sugar, light and fluffy with eggs
Add the egg yolks and mix on low speed for 20 seconds and then medium speed for 25 seconds. Stop mixer, scrape down and add the egg and repeat, low speed for 20 minutes, medium speed for 25. Add the optional malt, mix one minute on low speed.
Stop mixer, scrape down and add yeast paste - mix on low speed 1 minute, then medium speed for 3-4 until the mixture is smooth. Change to dough hook.
Add flour and salt, mix on low speed for 2 minutes, then medium speed for 6-8. The dough should come away from the side of the bowl and be nice and smooth.
Nice and smooth brioche dough ready to be covered
Remove from mixing bowl - to make the same day, move to a buttered bowl, cover and proof 1 hour at room temperature. To bake the next day, pat dough onto a buttered, parchment line quarter sheet pan, cover with plastic wrap and refrigerate overnight.
To shape: For my mini loaves, I scaled 2 ounce (57g) pieces and 4 fit into each mini loaf. If you are doing a large loaf (1#) you will want to use 8 pieces.
Freshly formed Brioche mini loaves
Brioche proofs relatively quickly - we want it to come to the top and slightly above the edge of the loaf pan. You can set up your proofing bag with a cup of hot water or forgo the hot water and proof at room temperature. Be the loaves must be lightly covered or else they will form a skin. If you are using cold dough, it will take a little longer to proof.
Proofed and egg washed, ready to bake...
Preheat the oven to 375 degrees.
Once the loaves are proofed, egg wash carefully and bake for 30 minutes - larger loaves can take up to 40 minutes. The loaves are done when they have reached an internal temperature for 205-210 degrees. They will be a deep golden brown from the egg wash, the eggs inside the dough and the sugar. Enjoy!