BRIOCHE DOUGH
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
5 Parts Flour : 1 Part Liquid : 3 Parts Egg : 4 Parts Fat : 3% Fresh Yeast : 2% Salt : [1/2 Part Sugar - Optional]
Yield: 750g Boule
  • Flour           [ 500 grams ]
  • Liquid          [ 100 grams ]
  • Eggs           [ 3 whole ]
  • Fat              [400 grams ]
  • Yeast           [@ 3% of flour weight]
  • Salt              [ 10 grams ]
x2 ) Yield: 1500g
  • Flour           [ 1000 grams ]
  • Liquid          [ 200 grams ]
  • Eggs           [ 6 whole ]
  • Fat              [ 800grams ]
  • Yeast           [@ 3% of flour weight]
  • Salt              [ 20 grams ]
x4) Yield: 3000g
  • Flour           [ 2000 grams ]
  • Liquid          [ 400 grams ]
  • Eggs           [ 12 whole ]
  • Fat              [ 1600 grams ]
  • Yeast           [ @ 3% of flour weight ]
  • Salt              [ 40 grams ]

tECHNIQUE

Comments
  • Mixing Method: Apply bread dough technique by mixing dry ingredients into wet ingredients.  Then Eggs. Then Butter.
  • Do not allow direct exposure of salt to yeast. 
  • Apply Autolysis technique to ensure proper starch degradation into sufficient sugar levels for yeast feeding.
  1. Bloom yeast in at least double its volume in liquid.  Fermentation takes long enough for yeast to dissolve and becomes liquid-soluble.
  2. In a large bowl, large enough to allow for ingredient mixing, add yeast mixture and remaining liquid not used in fermenting yeast. 
  3. Stir (slowly) until yeast ingredients are incorporated.
  4. Mix all dry ingredients together; exclude fat and eggs.
  5. Add dry ingredients to wet and mix until mixture is a soluble mass; not smooth and still quite wet. 
  6. Add fat, in pieces, one at a time ensuring each piece is evenly incorporated into mixture before adding next piece.
  7. Once all fat has been incorporated, use similar technique in adding eggs.  [Note that eggs can be added 1 or several at a time depending on batch size.]
  8. At this point, mass is ready for kneading. Scrape bowl mixture onto a floured surface and start kneading using a fold-over & palm-push method. 
  9. Knead dough long enough for window pane test characteristics.
  10. Once ready to rest, roll into uniform boule(s) and set aside in oiled bowl large enough for dough to expand by twice its volume. 
  11. Cover, and set aside at room temperature until double in size.
  12. Once double in size, punch down dough and scrap onto floured surface.
  13. Measure out required portion sizes, shape using technique applied in step 7, and store for future use.
Comments
  • Window Pane Test: No webbing.No tearing with sufficient stretching.
  • Flour:  11-13% Protein content. AP flour is cost-effective. Durum Wheat Flour for best results.
  • Liquid: Milk is best for flavour & colour.
  • Fat: Butter (room temp.) for best results.
  • Yeast: Fresh @ 3%
  • Yeast: Instant/ActiveDry @ 35% of Fresh.
Storage
  • Dough can be coated with oil or flour for storage.
  • Fat Content: Dough cannot be frozen for future use.
Variations
  • Sweet Dough: White Granulated @ 10% of flour weight [Max]
  • Sugar > 10% requires osmotolerant yeast.  If not available, expect longer rising times during fermentation.
Notes
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