The Fluffiest Brioche with Natural Yeast Water | Baking with Fruit Yeast Water скачать в хорошем качестве

The Fluffiest Brioche with Natural Yeast Water | Baking with Fruit Yeast Water

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 Follow us Novita: Facebook:   / novitalistyani   Instagram:   / novitalistyani   Twitter:   / novitalistyani   Seraphine: Instagram:   / seraphinelishe   Youtube:    / @seraphinelishechannel