This recipe is from Rose Levy Beranbaum’s new baking book:
HOW IT WORKS:
Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time. Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!
FULL DISCLOSURE: This week did slightly cheat and added 1/8 teaspoon Mace to the cinnamon-sugar mixture but other than that I did follow the recipe verbatim. One other thing…I did not read the recipe close enough and only made one batch of the recipe not the double amount listed. By the time I realized this omission, the dough was on 1.5 day rise
I laugh when I make brioche now because I do it so well….I only say that because when we made brioche in culinary school it did not excite me. I recall actually saying to myself, ….
“All that butter and not a slight major difference in taste”
That is until I used Rose’s base recipe for brioche
Rose uses a SPONGE or dough starter, and I always use her optional [1 hour room temperature rise then a 24 hour cold rise in the refrigerator] method to develop the pungently, sweet taste from the sponge development. In school, we were always rushed and I honestly do not recall that the recipe we were told to use took advantage of a dough starter;
Such a Pity as …
THAT was supposed to be my
Culinary Baking EDUCATION.
I have said time and time again, that the bake-a-long is far superior to the culinary baking education I received in that the details that Rose celebrates in each of her recipes would never be found in a culinary baking class because there is simply not enough time given per subject to focus on those important details. These details of Rose’s recipes consistently make the end product far superior to the fast and volume based industry product.
Enough of my rant…..
Here’s what we did….
Classic Brioche Dough Starter SPONGE Mise en Place
We mixed the ingredients either by hand or using the stand mixer to incorporate air.
Gold Metal Bread Flour measured by oz
Water at mid level of recipe range in temperature so the yeast is happy
Sponge is covered while the flour blanket is prepared
Mise en Place for the dough / flour blanket
Flour blanket is sprinkled over the sponge and covered tightly and placed in the warming environment for an hour; then off for the cold refrigerator rise for up to 24 hours
Sponge is peaking out from the blanket after the cold rise
Continuation of the dough Mise en Place
Softened butter is added one tablespoon at a time until incorporated; I choose to scrape down the inside of the bowl after each addition in order to guarantee full incorporation
Dough is then transferred to the oiled proofing vessel and measured by volume, then marked to show when the dough has doubled in size
Dough has reached it’s goal
Dough is then chilled for an hour so that the butter will solidify then deflated – the scent is utterly amazing
The dough is then returned to the refrigerator for another hour
Dough is rolled into a rectangle and then a business tri-fold is preformed twice
The dough is then shaped into a circle and covered loosely with plastic wrap; I choose to use two pieces of plastic wrap to secure the dough; Notice how the dough rises again in the refrigerator after two days
Now our Sugar Rose Brioche begins…..
A room temperature egg and fine sea salt are combined then left to strain
As I was only using half of the mixture, I still measured the egg mixture so that I would only use half for the next step
Half the superfine sugar was measured and here is where I added the Mace to the Cinnamon
Oven preheated and the dough was taken out of the cold environment as the baking pan was prepared per the recipe instructions
Dough was rolled into a circle by half
Egg was was lightly brushed on the dough circle and the Cinnamon, Sugar and Mace were sifted onto the egg washed area
A clean kitchen ruler was used to gently roll the fluffy dough onto itself; I used the back of the covered rolling pin as a support as I dusted the excess flour off of the underside so the flour would not mar the spice mixture
With a fresh, dry pastry brush, the flour was wiped away with each turn
The dough log was then pinched at either end and at the center seam to keep the dough together for our next step
Dough log is then cut in half along the seem with a very sharp chef knife, the formed into an X and then gently braided keeping the spice mixture on the top level at all turns and braids
The bottom of the prepared spring form pan was eased under the center of the braided dough
The braided dough was then coiled around itself
The sides of the pan were put back in place with the wet cake strips and covered with a butter sprayed piece of plastic placed loosely over the pan. The pan was then placed in a warming environment until doubled
Oven to bake before turn and foil covering