Crust & Crumb Academy · Enriched Breads
Brioche Bread
The buttery French bread that stays impossibly soft for days
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Tangzhong (Make First) | |||
| 25g | 3 Tbsp | Bread flour | |
| 75g | ⅓ cup | Whole milk | |
| 15g | 1 Tbsp | Unsalted butter, cold | |
| Dough | |||
| 330g | 2⅔ cups | Bread flour | |
| 50g | ¼ cup | Granulated sugar | |
| 7g | 2¼ tsp | Instant yeast (SAF Gold recommended) | |
| 7g | 1¼ tsp | Fine sea salt | |
| 60g | ¼ cup | Whole milk, cold | |
| 150g (3 large) | 3 large | Large eggs, cold | |
| 160g | 11 Tbsp (1 stick + 3 Tbsp) | Unsalted butter, cool room temp | |
| Egg Wash & Finishing | |||
| 18g (1 yolk) | 1 large | Egg yolk | |
| 1 Tbsp | 1 Tbsp | Heavy cream or milk | |
| pinch | pinch | Flaky sea salt (optional) | |
Process
1
Whisk together
In a small saucepan, whisk bread flour and milk until no lumps remain.
2
Cook over medium-low heat
Stir constantly with a spatula or whisk. The mixture will thicken quickly.
3
Watch for the right consistency
Continue stirring until it reaches 150°F (65°C) and resembles thick mashed potatoes.
4
Remove and add butter
Take off heat immediately. Stir in cold butter until melted and incorporated.
5
Cool completely
Transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin.
6
Combine wet ingredients
In the bowl of a stand mixer, add cooled tangzhong, cold milk, and cold eggs.
7
Add dry ingredients
Add bread flour, sugar, and yeast. Place salt on the opposite side from the yeast.
8
Mix on low
Attach dough hook. Mix on speed 1-2 for 2 minutes until a shaggy dough forms.
9
Knead
Increase to speed 3-4 and knead for 8-10 minutes until smooth and elastic.
10
CHECKPOINT - Windowpane test
Stretch dough thin enough to see light through without tearing.
11
Check your butter
It should give slightly when pressed but still feel cool. Think 'Play-Doh consistency.'
12
Add butter one piece at a time
With mixer on speed 2, add one piece at a time. Wait until mostly absorbed before adding the next.
13
Keep mixing
Once all butter is in, increase to speed 3-4 and mix for another 5-7 minutes.
14
Final check
Dough should be smooth, shiny, and slightly tacky.
15
Transfer to a clean bowl
Move to a large, lightly greased bowl.
16
Cover and rise
Let rise until puffy and increased by about 50% (not fully doubled).
17
Deflate gently
Press down to release large gas bubbles.
18
Cover and refrigerate
Place in the coldest part of your refrigerator for 8-24 hours.
19
Prep your pan
Grease a 9x5 inch loaf pan generously with butter.
20
Divide into 8 pieces
Cut dough into 8 equal pieces (about 95g each).
21
Shape into balls
Roll in a circular motion to form tight balls. Pinch bottom seam closed.
22
Arrange in pan
Place 4 balls in a row, then 4 balls on top in a staggered pattern.
23
Cover and proof
Let rise until doubled and puffy. At 75°F this takes 2-2.5 hours.
24
Poke test
If the indent springs back slowly but doesn't fill in completely, it's ready.
25
Preheat oven
Start preheating to 350°F about 30 minutes before ready.
26
Apply egg wash
Whisk egg yolk with cream. Apply gently with a pastry brush.
27
Bake at 350°F
Bake for 30-35 minutes. Tent with foil if browning too quickly.
28
Check doneness
Internal temperature should reach 190-195°F.
29
Cool
Rest 5-10 minutes in pan, then cool on a wire rack.
30
Preheat
Preheat oven to 350°F (175°C) at least 30 minutes before baking.
31
Position
Place pan in center of oven.
32
Bake
Bake 30-35 minutes until deep golden brown.
33
Tent if needed
If top browns too quickly (after 15-20 minutes), tent loosely with foil.
34
Check internal temp
Internal temperature should reach 190-195°F (88-90°C).
Baker's Percentages
Bread flour
8%
Whole milk
23%
Unsalted butter, cold
5%
Bread flour
100%
Granulated sugar
15%
Instant yeast (SAF Gold recommended)
2%
📐 Learn How Baker's % Works →Henry's Tip
Yes, but bread flour gives better structure. If using AP flour, expect a slightly softer, less chewy texture.
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