Brioche

Happy summer everyone! In addition to today being the longest day of the year, it’s going to be a fun day in Canada with many concerts and masterclasses and all of the other shenanigans that go on at music camp. I’ve been having such a great time seeing amazing people play and having the time to just focus on one activity! It was a little bit weird at first, not having any school or gymnastics to worry about, but having some time to devote just to music is really nice.

photo-4Some of the best experiences I’ve had so far have been the masterclasses that I have been able to attend here at the SMI-NAC. The first one I went to was on Tuesday night, and it was a voice masterclass with Benita Valente. I’m clearly not an opera singer myself, so in addition to seeing the spectacular performers, I got to see a little taste of what voice technique involves, which was very interesting. Then, on Wednesday night, Mr. Zuckerman and Ms. Kopec had a masterclass that was honestly one of the best event’s I’ve ever been to. It was just incredible, and I would go to it every single night if I could. Finally, last night, they had a chamber music site reading “party,” which is always fun. I get to play in one every year at a camp I do during August, and they did many of the same pieces, such as the Mendelssohn Octet and the Borodin String Quartet No. 2. As you can probably tell, I’m having so much fun.

photo-4 copy

I also tried poutine for the first time, which was very delicious. Poutine is a dish made up of french fries that are covered in gravy and cheese curds. Obviously not the healthiest choice, but it was fun to taste! Speaking of food, let’s get rolling on these brioche buns! When I was younger, my mom would make challah, a Jewish egg-based bread every Friday, and this is very similar. It’s slightly sweet and it’s distinctive yellow color made it a blast to make and eat. The dough was sticky and a little bit hard to manage at times, but that’s what makes baking fun!

photo-5

Ingredients

  • 2 oz milk, scalded and cooled

  • 2 oz bread flour

  • 0.2 oz instant yeast

  • 5 oz eggs

  • 8 oz bread flour

  • 0.5 oz sugar

  • 0.2 oz salt

  • 6 oz butter, softened

Directions

Mixing- Sponge Method

  1. Whisk the yeast, milk and flour until the yeast begins to bloom (This technique is called making a sponge). Let rise until double.

  2. Using the paddle attachment on an electric mixer, gradually mix in the eggs and then the dry ingredients to make a soft dough.

  3. Beat in the butter a little at a time until it is completely absorbed and the dough is smooth. Dough will be very soft and sticky.

Fermentation

  1. If the dough will require much handling in makeup, as for small brioche rolls, it is easiest to retard the dough overnight. Making it up while chilled reduces stickiness.

  2. If the dough is to be simply deposited in pans, its stickiness and softness will not be problems, so it need not to be retarded. Ferment 20 minutes, then scale and pan.

Assembly

  1. The traditional brioche shape, called brioche a tete (it looks like a very small tart pan). However, brioches may also be baked as simple round rolls or as pans loaves in many sizes and shapes.

  2. For a small brioche, roll the dough into a ball.

  3. Using the edge of the hand, pinch out about one fourth of the dough without detaching it. Roll the dough on the bench so both parts are round (it will look like a lopsided pear).

  4. Place the dough in the tin, large end first. With the fingertips, press the small ball of dough into the larger one.

  5. For a large brioche, separate the two parts of the dough. Place the large ball in the tin and make a hole in the center. Form the smaller ball into a pear shape and fit it into the hole. The bake loaf has the traditional brioche shape.

  6. Make an egg wash (1 egg and a small splash of water, whisk) after proofing.

Baking

  1. For small rolls, bake at 400 degrees. For large rolls bake at 375 degrees.

From: Professional Baking

I couldn’t think of a more delicious way to start off summer. Enjoy!

Rayna 🙂

 

Advertisements

One thought on “Brioche

  1. Denise Browning July 23, 2013 / 6:25 pm

    Brioche is one of my favorite breads. May I have this whole batch, please?!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s