French bread, in the minds of most people, is a white, tall, soft loaf. The prototype of the image was the famous brioches, for the manufacture of which the yeast dough was first exposed to frost, and then placed in a very cramped dish, due to which the bread acquired its characteristic shape. Over time, the brioche baking technology has undergone many changes and today this word is used to refer to both sweet and savory bakery products.
It is necessary
-
- 300 g of premium flour;
- 15 g fresh yeast;
- 2 tbsp. l. water;
- 1 tsp Sahara;
- 2 eggs;
- 0.5 tsp salt;
- 125 g butter;
- 1 tbsp milk;
- 1 yolk.
Instructions
Step 1
Time your brioches so that you can let the dough sit for at least 12 hours. Therefore, it is better to start kneading about a day before baking. The longer the dough lies, the more fluffy and airy the bread crumb will be.
Step 2
Sift the premium flour into a bowl, collect in a hill, make a small depression in the center.
Step 3
Dissolve fresh yeast in water, add 1 teaspoon of sugar to it. The water temperature should be pleasantly warm. In cold, yeast will do very poorly, and in hot it may not work at all.
Step 4
Pour the yeast into the well in the flour, stir lightly, sprinkle the dough with flour on top, cover the bowl with a towel and leave to ferment in a warm place for 15-20 minutes.
Step 5
Add eggs and salt to the matched dough, use a wooden spoon to knead the dough thoroughly until it begins to lag behind the edges of the bowl.
Step 6
Place the softened butter on top of the dough, continue kneading until the butter is completely absorbed into the dough.
Step 7
Cover the bowl with cling film, put it in the refrigerator for at least 2 hours, after which the dough should be kneaded well, shaped into a ball, put into a bag and sent back to the refrigerator overnight, or even for a whole day.
Step 8
The next day, take out the dough and knead until it becomes soft and elastic again. Divide into 12 equal portions, each weighing approximately 50 grams.
Step 9
Roll each piece of dough with a tourniquet, divide into two unequal parts, correlated as 1/3 to 2/3. Roll each part into a ball. In a large ball, make a depression with your finger, put a small ball in it and flatten it slightly.
Step 10
Transfer the shaped buns to a baking sheet lined with parchment or baking paper, cover with a towel and let rise for an hour and a half. Bake the bread in a preheated oven at 225 ° C on a medium setting for 12-15 minutes.
