Hamelman’s brioche

Hamelman’s brioche

Hamelman’s brioche


I got a stand mixer recently and the first thing I wanted to try was brioche. There are very detailed instructions in the book, but what’s better, he’s actually made a video on mixing it (I liked the series a lot and I wish they’d make more episodes):


Mixing that does take quite long in a Kitchenaid and I wasn’t able to get to full window pane and I noticed later they mix it pretty much to full gluten development before adding butter, which probably shortens the procedure a bit. The dough did come together after a few folds though. After that it was easy. The cold dough wasn’t sticky (or greasy) at all:

The weird thing about it was that it felt really strong considering the amount of butter and eggs that went in it. It could have proofed longer, but I was afraid it would collapse later if taken too far:

The instructions for the grande tête said 28 min @ 380 F. This looked ready after 22 min @ 200 C / 392 F:

Looks wrong on the outside, because the proportions are weird, but these are the only cardboard loaf pans I can get. Looks ok on the inside, I think:

I don’t know what real brioche is supposed to taste like, but I think I’d like it a tiny bit sweeter. At 12 % sugar it’s not very sweet. On the other hand, this way it probably works better in savory applications.   

The next step would be to try the laminated version.