Recipe studies: Brioche

Every few weeks or so, we’ll explore another aspect of the science behind brioche; from the study of the impact of the egg to milk ratio in the dough, to techniques and further questions. Follow the study here or on instagram: #BRIOCHESTUDY. A list of posts, written or to be published: A brioche study, part one: the approach A brioche study, part two: the method ...

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A brioche study, recipe: the “generic” brioche (control)

Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which is something I’ll carry on doing over the next experiments, as the kneading time of a half-recipe takes longer when done in a stand-mixer; more on that to come in ...

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A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do you know brioche dough is an emulsion? Do you treat ...

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Sugar, acid and pectin content of fruits

It seems like we’re having a bit of a jam week around here. I guess it’s only natural when the world around us blooms in an exponential kind of way. Here we’ve had a rather unusual month of May. Lots of sun. Lots of rain too. And because the temperatures rarely get above 20°C, once they will – perhaps after mid-summer – fruits will suddenly ...

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A quick note on anthocyanins and pH

I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation. One thing I find especially wonderful is how much brighter the colour of the jam becomes after the addition of acid – and for the record, I use citric acid in most cases. This ...

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