6-Braided Brioche

5-Braided Brioche

Brioche à tête by Sue

   Is it cake or bread? It can be a controversial issue once you try brioche in addition to Marie Antoinette's famous phrase 'Let Them Eat Cake (Qu'ils mangent de la brioche). Then why? You will notice the richness from high butter and egg content, and the difference from the one you call bread when you eat, even make it.
   Brioche can be made of several shapes. For me, for instance, the shape that a small ball on top of large body, which is called 'Brioche à tête (brioche with a head)' was familiar, but this shape just started to be made since 19th century in Paris.  Comparing its longer history, it was ridiculous to generalise and insist on making only this shape although it's good shape for individual serve.
 

La Brioche by Chardin

   Like you see this painting by Chardin (18th century), you can see the brioche looking like not moulded but rustic country bread. Since I found this painting, I became into shaping it freely without using the fluted brioche mould! Eventually, I tried 6-braided, and now we can see my lovely brioche loaf. This's just perfect for your breakfast or tea time in the afternoon. Then let's make it, but allow 2 days to make it because you will need 3 times of proving, which will make your brioche deeper in flavour and softer in texture!


You will need :

(for 1 loaf)

Strong bread flour 300g
Salt 5g
Sugar, caster 25g
Milk 25ml
Fresh yeast 17g (If you don't have fresh one, use half quantity of dry yeast (8g))
Eggs, beaten 3ea (approx. 150-160g), plus for egg wash
Butter, unsalted 170g (Try to choose good quality, butter decides the flavour of brioche!)
Poppyseed for garnish if you want.

(1) To begin with

(1) After 10 mins, a bit sticky

   (1) Place flour, salt and sugar in the bowl, and mix lukewarm milk, egg and fresh yeast in the separate bowl. Mix together, and knead with a machine hook for 10 mins at speed 1.

(2) Crush with a hand to soften

(2) Elastic dough

    (2) Firstly, add small knobs of butter, softened into the dough bowl, and knead at speed 2 until butter is completely incorporated. Then Add more small knobs for 5 mins while working at speed 2 until you see nice and elastic dough, but still a bit sticky.

(3) Write the starting time

(3) After 1st proving

   (3)Then place on the tray and cover with cling film. Prove for 2.5 hours at room temperature.
    Now flat up the dough evenly, and chill it up in the fridge for 12 hours for 2nd slow-proving. (It will prove slowly at the temperature below 5'C)

(4) 

   (4) Divide the dough in 6 lumps. and roll up to strands. (Make sure, DO NOT work too much with hands, just fold the dough or combine gently.) Each ends put together, and spread each strands like photo. And brush off the excess of flour as you go.

(5)

(5)

   (5) Send the very right side one all over left, and send the very left side one over right end side.

(6)

(6)

   (6) Send the very left side strand that you sent first time to middle. And send the second from right side all over left side.

(7)

(7)

(7) Then repeat. Send the right side one to middle. And send the second from left side all over right side. Then repeat until the end. and Tuck the ends in the bottom.

(8) Before 3rd proving

(8) After 3rd proving.

   (8) Place it on the tray, baking parchment underneath. Prove for 90 mins at around 30'C. (You can leave the tray in the switched-off oven with a hot water bowl. It will give the dough right temperature as well as moisture for appropriate proving.)

    After 3rd proving, leave it outside for 10 mins to make the skin a bit firm, and brush egg wash generously. Bake at 180'C for 30 mins or until cooked.