The Fluffiest Brioche with Natural Yeast Water | Baking with Fruit Yeast Water
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- Опубліковано 21 лип 2024
- Today we're making Brioche! This rich French bread, made with loads of butter, is an absolute delight to eat and relatively easy to make. It's very fluffy, soft, and lightly sweet. This recipe makes an airy and decadent loaf of bread. Perfect for serving at breakfast or as a dessert.
In this particular video, we make the bread dough with fruit yeast water, but there's an adjustment for instant yeast written below. Enjoy!
feat. @SeraphineLisheChannel
POOLISH
100 gr bread flour
100 gr fruit yeast water (or 100 gr water + 1/4 tsp of instant yeast)
1. Combine all ingredients in a medium-small mixing bowl, until all the flour is properly hydrated.
2. Cover, and leave to rise for 12 - 18 hours.
FINAL DOUGH
All of the poolish
2 large eggs (100 gr)
20 gr milk powder
65 gr sugar
7 gr salt
260 gr all-purpose flour
140 gr unsalted butter
NOTE: Depending on your weather or local temperature, the times given for fermentation or proofing may vary.
Additionally, baking time and temperature may vary depending on your oven type
1. Take the butter out of the fridge to let it soften a bit. Just to where it's easier to incorporate later, but still remains cool to touch.
2. In the bowl of a stand mixer, mix together the poolish, eggs, milk powder, sugar, and salt.
3. Stir to dissolve poolish well.
4. Add the all-purpose flour.
5. Put bowl into stand mixer, fitted with a dough hook.
6. Let stand mixer run for about 1 minute on low, until the loose flour is incorporated.
7. Turn the mixer speed up to medium, and let it run for another 7-8 minutes. Until the dough is cohesive and well mixed.
8. Take the butter, and divide it into 5 roughly equal portions.
9. Take one portion and drop it into the mixing bowl, allowing it to incorporate fully before adding the next one.
10. Repeat until all the butter is fully incorporated.
11. Let stand mixer run for another 9-10 minutes on medium, or until the dough passes the windowpane test: where it stretches out thin enough to see light through it.
12. Turn off mixer.
13. Scrape the dough out into a bowl that has been well greased with butter or oil.
14. Cover and leave to rise for 3 hours, until doubled in size.
15. Place the bowl into the fridge for cold fermentation. The dough should be left for a minimum of 12 hours to 24 hours maximum.
16. Before taking the dough out of the fridge, line a baking container with butter or oil. You could also use parchment paper.
17. Take dough out of fridge, and turn out onto a lightly floured surface.
18. Shape the bread as preferred.
18a.To shape into a 3 strand braid, divide the dough into 3, spread into a rectangle, roll up into a cylinder, and roll out to desired length. Then braid as usual.
19. Place the dough into or atop a baking container.
20. Cover dough, and leave for 2 - 3 hours.
21. Before baking, beat one egg in a small bowl, and brush the egg wash on top of the bread for a glossier finish.
22. Bake bread in a preheated oven set to 190°C, top and bottom heat, for 40-45 minutes or until golden brown.
23. Take brioche out of oven. If baked inside a container, leaving it for a couple of minutes to cool will ease getting it out. Make sure not to leave the bread in the container for too long though, as it may become soggy.
24. Place bread onto a wire rack, and enjoy the brioche bread!
#brioche #bakingwithfruityeastwater #naturalyeast #fruityeastwater
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Pretty cool ! Thanks !
Waw good job
Beautiful
Hi, I'd been looking for this bread from yeast water and so happy to watch this video. I just bake it today. I followed step by step and the outcome is amazing. Thank you so much.
Glad to read you comment, thanks!
Nice Job!
Thanks!
Delicious ❤
Thank you 😋
From Bangkok..I love watching the way you make those lovely doughs it's very pro ..amazing ,artful and seem easy (but not easy at all for me 555) I wish you do some recipes for who's vegan and very sensitive to gluten ^0^
Thanks for the suggestions
Novita, I made this bread yesterday and it was a hit! The bread was so soft and sweet and had such lovely aroma from the fruit that was fermented from the water. My children requested that I make this bread everyday haha. Can you tell me if you ever experimented using Kombucha to make the poolish? Wanting to try using Kombucha since I am still waiting for my next batch of yeast water. Thank you.
That's great! Sorry, I haven't tried making poolish with Kombucha, as far as the microorganisms needed for fermentation go, I believe it's doable
Thank you for this video.
What can be used in place of milk powder? I can only find low fat milk powder - I prefer whole milk for the richer taste - and it also costs way more than regular milk.
My yeast water bread dont really have much oven spring. Any idea why and tips on how to improve the oven spring? Btw, I learned a lot about yeast water from you ❤️
Make sure you have a good fruit yeast water to start with. Adjust bulk fermentation and proofing time to better suit your counter temperature. As every oven is different, you may want to experiment with the right settings for baking temperature during the early few minutes of baking, also don't forget to preheat the oven.
what does the taste like ?
does it give sour taste ?
Can I use yeast water to make croissant dough ?
Will the result be the same as using fresh yeast ?
Does yeast water different from fresh yeast ?
Hi Seraphine,
In the final dough, can I use almond powder instead of milk powder? Thank you dear
I presume you meant almond flour, in that case, I don't think you can do that.
@@NovitaListyani Thank you 🙏🏻
how much salt should I add if using salted butter? Thank you for the recipe
if you are using salted butter, you need only add 4 g of salt
i don't have a mixer! is this possible to do by hand? and if so, how long would that take?
Yes, you can do it by hand, you just need to knead it until it passes windowpane test, how long will that be? It depends on your skill in kneading, definitely longer than using the stand mixer
Hi, trying to make right now.. everything is great except the dough is very oily. When i rest the dough oil pools around it. What did I do wrong? What to do now? Thanks in advance. Tried your recipes for dinner roll and burger bun.. turned out really well ... so thank you.
Enriched dough such as brioche is naturally oily, if you do not accidentally add too much of fat ingredients, it should be okay.
@@NovitaListyani ok thanks. I followed the recipe exactly. I poured the extra oil out but still a bit oily. Resting before baking now. Hopefully all is good. Thanks for your reply.
where r u from..?
Hello, does the bread taste sour because of the natural yeast?
No, there is an explanation on the level of acidity of fruit yeast water in our second video on fruit yeast water: ua-cam.com/video/M5M7KQp5zYw/v-deo.html
Hi Novita, I would like to try out this brioche, can I add tangzhong to this recipe, would be glad if you could advise the measurement of the tangzhong for this recipe please? Appreciate your reply. Thank you 🙏 😊
Adding tangzhong to this recipe requires many adjustments on fat ingredients, and also the hydration. With tangzhong, there's no need for too much fat ingredients because some of their benefits on the textures overlap. The water amount also need to be adjusted.
Hallo