To make a successful light brioche with a stringy crumb or brioches in general, you need a good so-called “strong” flour: This designation is given to flours rich in gluten, to allow the gluten network to develop during kneading. In the general public trade, you can find oatmeal flour that meets this criterion.
Fermentation: A rested dough is a dough that will release all its aromas during cooking, so do not neglect this time.
How to make your brioche
To make a successful light brioche with a stringy crumb or brioches in general, you need a good so-called “strong” flour: This designation is given to flours rich in gluten, to allow the gluten network to develop during kneading. In the general public trade, you can find oatmeal flour that meets this criterion.
Fermentation: A rested dough is a dough that will release all its aromas during cooking, so do not neglect this time.
What ingredients for a large brioche or two small ones
1 – Prepare the fermented dough
°18 g of fresh baker’s yeast
°100g oatmeal flour
°100ml lukewarm milk or water
+NB: Replace with 8 gr dehydrated dry yeast in which case
2 – Ingredients for the brioche
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