2 teaspoons (8ml/g) orange blossom water (optional).85g/ 1/3 cup (3/4 stick) good-quality unsalted butter.1 free-range medium-large egg (beaten, 55-57g).82g/ml whipping cream (can substitute with milk).Your version: invent a combination of flours to make up a total of 340g. Yann couvreur’s version: 275g cake flour, 65g plain all-purpose flour. Lower-gluten prototype 4: 220g cake flour, 120g Doves Farm self-raising gf flour. 340g flour – OPTIONS: lower-gluten prototype 1: 200g cake flour, 140g Doves Farm self-raising glutenfree flour, 1 teaspoon xantham gum slightly lower-gluten prototype 2: 275g cake flour, 65g Doves Farm self-raising gf flour, 1/2 teaspoon xantham gum and spelt flour prototype 3: 230g cake flour, 110g fine white spelt flour.14g/ 1 and 1/2 tablespoons crumbled fresh yeast (2 and 1/2 tsp active dried yeast or 1/2 tbsp instant dried yeast).Here’s the link for a handy traditional oven flour converter. Ingredients – sorry, there are so many combinations of different flours that I haven’t converted them from grammes to US cups. Day 2, shaping and baking: 10-15 mins shaping, 1 1/2 to 2 hours rising, about 30 mins baking. My brioches are adaptions of the brioche au mètre in the book La Pâtisserie by Yann Couvreur, with various quantities and types of flour to make it lower gluten.ĭay 1, making the dough (24+2 hours earlier than baking time): prepare dough – 10-15 mins preparing and kneading, 30 mins rise, 20-30 mins kneading, 1 hour rising then in fridge 20-24 hours. THE RECIPE ( note to self: remember to read the tips above) The flavours are interesting: 1/2 tsp pure vanilla extract and 1/2 tsp bergamot extract. Or instead you could make a classic brioche with no milk like the one on Rice ‘n Flour’s website Authentic Cordon Bleu French brioche recipe. Basically you’ll be carrying out your own yummy experiments. Also the final result depends on many variables: your flour, butter, room temperature, humidity and oven. Attending a workshop really helped me, seeing a chef rolling, shaping and proving the dough (youtube videos are useful too). It helps to have an idea of bread or brioche-making techniques. You can see there are various possibilities. So you can choose: free-form with a pretty plait or in a tin and fluffier? This wreath for Three Kings Day was yummy but could have risen more. If you bake on a tray with no tin the brioche won’t be as fluffy. Tip 3: bake in a loaf tin long enough so the plait fills just 1/3 the height of the tin (after rising it goes up to 2/3 of the tin then in the oven rises slightly past the top rim).
Doves Farm self-raising gf flour already includes a little xantham gum so you don’t need to add any (prototype 4, for example, has 1/3 gf flour and no added xantham gum).
To compensate for using some gluten-free flour you can add xantham gum (just a little – in prototype 1 one tablespoon was too much). If you’re using different flours expect different results. A slightly sticky dough is better than a dry one. You can use a pastry scraper and oil your hands to make it easier to handle the dough.
Tip 1: don’t add extra liquid during the first stage when you see the dough’s stiff and heavy – so you don’t need to add extra flour later. It was still delicious and perfect for making the bostocks on the right (recipe to be posted)! Also it wasn’t baked in a loaf tin, which would have helped it rise. Prototype 1 with 3/5 plain cake flour and 2/5 glutenfree flour was delicious but dense partly from adding extra liquid in a bout of panic then extra flour later to compensate.
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