|<< <||> >>|
Here is the mis en place for Thomas Keller’s brioche dough recipe from
Bouchon by Thomas Keller:
The (dark yellow) butter being used is something I’ve posted about before, Straus “European Style” butter, one of Keller’s preferred butters. Also the inclusion of two types of flour (cake and AP in this case) is evident in the photo. Keller, like Joepastry has a flour to butter ratio of 2:1 by weight (so twice as much flour as butter).
NB: In baker’s percentages “parts flour” is always 100% (or 1) so in this case it would: 1:0.5 or 100%:50%, by weight.
Thomas Keller specifies to add the eggs all at once to the otherwise completely dry ingredients. Both of the other contestants say to add them in stages, but who am I to question the master’s word? He also insists that the eggs be room temperature. Through extensive scientific research I have surmised that this is to keep all the emulsifiers as free and happy as possible.
The dough has started to come together. Keller advises at this point to continue stirring for 5 minutes, scrape the side of the bowl and then continue for another 5 minutes. Apparently, my electric bill is of no concern to him at all.
This is what the dough looked like after about 4 minutes. Note the differing texture from the above picture. There was very little change in consistency from this point onward toward the 10 minute mark.
The room temperature butter is added a little at a time until it is all completely incorporated. Here is the time to spend the big bucks on keeping the mixer running. One does not want any butter flecks messing up the rise of one’s brioche nor one’s photograph for one’s blog.
Here is the final product. It is extremely ’soupy’ and difficult to deal with. At this point the dough is placed in a (well) oiled bowl, covered in plastic and put into the refrigerator overnight to relax prior to use.
To bake, remove the required amount from the bowl (I baked off 6 oz pieces because they fit nicely into my mini-coquettes) and allow to rise for 2-3 hours “until risen over the edge of the baking vessel.” About 2.5 hours into the rise, preheat the oven to 350 degrees F, centering a rack in the middle. When fully proofed, place the brioche into the oven and bake until golden brown, which for me was about 20-25 minutes for this size loaf.
NB: Unless you really enjoy scrubbing the oven (oh, and I know you do) make sure the nearest rack atop the brioche is AT LEAST 4 INCHES ABOVE the top of your baking vessel, lest the rising dough will become one with it.