brioche bread recipe

Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.

Classic French Boule Recipe with Poolish

Bob’s Red Mill Artisan Bread Flour

Bob’s Red Mill Whole Wheat Flour

water

sea salt

active yeast

In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined.  Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.

In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.

Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.

Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes.  Cover and let rest for 20 minutes.

Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.

Cover and let rest for 2 more hours or until it has tripled in size.

Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball.  Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.

Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.

Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.

1Set on a cooling rack for 30 minutes.

1Slice and serve.

Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

So, I’ve made a sourdough starter (Levain), I’ve used in a Graham Flour recipe, I’ve used a biga as a preferment and now I’m going to make a boule recipe using a poolish.  A lot of bread making the past few weeks, but if you’ve ever been interesting in baking bread then all of these recipes need to be at the top of your list.  

For some reason in the states you buy a machine and boom out comes a loaf of bread 3 hours later.  I’m here to tell you that is not bread making and not how it was intended to be made.  Making delicious bread takes time and love.  Do you think they’re using bread makers at a bake shop?  I don’t think so.  If you don’t have 28 hours to wait for bread, maybe you can wait for 18 with this French boule recipe using a poolish.

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Ingredients for this Classic French Boule Recipe with Poolish:

550 grams of Bob’s Red Mill Artisan Bread Flour
550 grams of Bob’s Red Mill Whole Wheat Flour
858 grams of water
24 grams of sea salt
4.5 grams of active yeast

Makes 1 large boule bread

Prep Time: 17 hours

Cook Time: 1 hour

Procedures:

1. In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined.  Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
2. In a separate large container mix together the remaining 50 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
3. Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
4. Add the poolish and water mixture to the container with the flour, salt and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes.  Cover and let rest for 20 minutes.
5. Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
6. Cover and let rest for 2 more hours or until it has tripled in size. 
7. Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball.  Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
8. Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
9. Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown. 
10. Set on a cooling rack for 30 minutes. 
11. Slice and serve.

Brioche is a lightly sweet yeast bread enriched with eggs and butter which give the bread a tender crumb. It’s wonderful for French Toast.

Classic Brioche Bread Recipe

milk (1%, 2% or whole milk)

Tbsp active dry yeast ((platinum works best))

eggs (room temperature)

sugar

Tbsp unsalted butter

salt

all-purpose flour (measured correctly)

poppy seeds (optional)

In a measuring cup, stir together 3/4 cup warm milk (105-110˚F on a thermometer) with 1 tsp sugar. Stir in 1 Tbsp yeast and let it rest 10 minutes to proof the yeast (a foamy layer will form at the top to indicate yeast is active).

In a separate mixing bowl or the bowl of your stand mixer, combine 3 eggs, 4 Tbsp melted and cooled butter, 1/2 cup sugar and 1 tsp salt. Whisk together until blended then stir in proofed yeast mixture.

Using the dough hook attachment on speed 2, or a wooden spoon, add flour 1 cup at a time, allowing it to incorporate with each addition. Add the last 1/2 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the sides of the mixing bowl and does not stick to clean, dry fingertips. Continue to knead by hand or in a stand mixer for 8 -10 minutes.

Transfer dough to a large buttered bowl and turn to coat in butter. Cover with plastic wrap and let proof in a warm place (100-110˚F) for 1 1/2 to 2 hours or until doubled in volume.

Make the Brioche Dough:

Turn dough out onto a clean surface and divide the dough into 4 equal pieces. Roll each piece into 18 to 20” lengths and arrange them side by side vertically. Pinch the 4 pieces together at the top.

To braid the Brioche: Cross the far right strip over its neighbor. Tuck the far left strip under its neighbor and over the next strip. Repeat this process until you finish the braid then pinch together the other end to seal and keep it from unraveling.

Butter a large baking sheet and place the braided bread on your buttered pan. Cover loosely with a kitchen towel and let rise in a warm place for 30 minutes or at room temperature for 1 hour, until visibly puffed.

Braid and Form Bread:

In a separate dish, beat together 1 egg and 1 tsp water. Once the braid has puffed up, brush with egg wash and sprinkle on poppy seeds if using.

Bake in the center of a preheated oven at 375˚F for 25-28 minutes tor until top is golden brown. Cool to room temperature before slicing.

Egg Wash and Bake:

Buttery and soft, this homemade Brioche Bread is an easy and delicious recipe that everyone will love. Made with only a handful of simple ingredients, this sweet bread comes together with only a few simple steps.

Brioche Bread

all-purpose flour (divided (720 grams))

milk (110-120°F (180 milliliters))

sugar (divided (75 grams))

0.25-oz. packet active dry yeast ((2¼ teaspoons))

eggs (divided)

unsalted butter

To make the sponge, in the bowl of a stand mixer, whisk together 1 cup flour, the milk, 1 tablespoon sugar, and the yeast until combined. Loosely cover, and let stand at room temperature, until foamy, about 45 minutes.

Once the sponge is ready, add 6 eggs, the salt, the remaining 5 cups flour, and the remaining 5 tablespoons sugar. With dough hook attachment, beat on low speed until well combined, about 2 minutes, scraping down the bowl as needed. Continue kneading until the dough is shiny and elastic about 10 to 12 minutes.

With the mixer on low speed, gradually add in the butter 1 tablespoon at a time, waiting until it is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, increase the speed to medium-low and continue kneading until the dough is smooth and elastic, about 8 minutes more. (It should be tacky but not stick to a clean finger when quickly tapped.) Scrape the dough down into the bowl. Cover, and let rise in a warm place until doubled in size, about 1 hour.

Butter 2 (8x4-inch) loaf pans.

Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one half at a time, cut the dough into 3 equal pieces, and roll each piece into a 9-inch long rope. Braid the ropes together, pinching ends together to seal. Tuck the ends under and place in a buttered loaf pan. Repeat with the remaining dough half. Loosely cover, and let rise in a warm place until doubled in size, about 1 hour.

While loaves are rising, preheat the oven to 375F.

In a small bowl, whisk together the water and remaining 1 egg until smooth. Brush the risen loaves with egg wash.

Bake for 35 minutes or until deep golden brown, covering with aluminum foil after 25 minutes if the top is browning too quickly. Let the bread cool in the pans for 5 minutes. Remove from pans, and continue cooling on a wire rack. Serve warm or at room temperature. Store cooled bread in an airtight container for up to 1 week, or slice and freeze in a freezer bag for up to 2 months.

https://www.youtube.com/watch?v=3dbZJqamB3Y

Soft, rich, and buttery, you will be obsessed with this foolproof Brioche Bread recipe! Made with pantry staples, this sweet bread is so airy and will melt in your mouth. This fluffy bread is so easy to make and is perfect on its own or with some butter or jam. 

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