I've been eyeing Laminated Brioche since I bought
ADVANCED BREAD AND PASTRY by Michel Suas but have been apprehensive I might fail. I finally baked them yesterday, the whole process took 2 days starting early morning the first day and finished baking late afternoon the second day. It actually takes 3 days but I'm impatient and I started reeeaaally early in the morning to be able to finish the next day.
It was a semi success as you can see from the crumb. There are layers visible but the honeycomb-like layers that I was expecting are missing. I'll surely make them again until I perfect the laminating process for a better looking layered crumb. The rolls are good enough for me at this time as they are delicious and not too rich; the crust is super flaky and the crumb is light, airy, and buttery but not greasy. The recipe surprisingly does not have much butter, only a total of 10½ ounces to 16 ounces of bread flour. For the butter block I followed another method because it makes the butter more pliable than just pounding on the sticks to flatten them.
Tip: For doughs with higher sugar content it's best to use the appropriate instant yeast such as
SAF Gold. The dough will rise better when you use this type of yeast.
Laminated Brioche
adapted from ADVANCED BREAD AND PASTRY by Michel Suas
sponge
3 ounces bread flour
1/8 teaspoon instant yeast
2 ounces water
- Mix all ingredients until smooth. Place in a container, cover with plastic wrap, and leave on the kitchen counter for 12 hours.
final dough
13 ounces bread flour
5 whole eggs
¾ ounce water
2 ounces sugar
1½ teaspoons kosher salt
2¼ teaspoons SAF Gold instant yeast
2½ ounces butter, room temperature
sponge
- Mix all ingredients in a standing mixer with dough hook attachment. Knead on medium high for 10 minutes. Transfer into a lightly buttered container, cover with plastic wrap and lid, and leave on the kitchen counter for 1 hour. Retard in the refrigerator overnight or for 15 hours.
butter block
8 ounces cold butter
1 tablespoon all-purpose flour
- Cut butter into ½ inch slices and place in the bowl of a standing mixer. Sprinkle the flour and beat on low with the paddle attachment until combined, scraping down the sides as needed. The butter should still be cold. Transfer the butter mixture onto a large piece of plastic wrap and shape into a 6-inch square. Refrigerate until needed.
laminated brioche
final dough
butter block
all-purpose flour
chopped candied figs, dried currants and sugar, or almond cream
1 beaten egg
- Dust the surface lightly with flour. Remove the dough from refrigerator and roll into a 12 x 6-inch rectangle. Place the butter block in the middle and bring both sides to the middle covering the butter entirely. Lightly tap the dough with a rolling pin starting from the center out and roll into a 16 x 9-inch rectangle. Fold 1/3 of the dough over 2/3 of the dough and fold the rest over like a letter. Wrap in plastic wrap and refrigerate for 30 to 45 minutes. Repeat 3 more times, resting in the refrigerator each time.
- Roll out the dough into 16-inch wide and 1/8 inch thin rectangle. Brush one edge with water, 1 inch wide. Sprinkle with currants and dust lightly with sugar; or spread a thin layer of almond cream, leaving the part brushed with water. Roll from the unwatered side and cut into 1 inch wide strips. Place on parchment-lined sheet pans, tucking the outer end of the strip underneath the center of the swirl. Brush top and sides of swirls with egg wash, lightly cover with plastic wrap and leave to proof for 1½ to 2 hours preferably in a humid place. Brush top and sides of swirls a second time and bake in a preheated 400°F oven for 15 minutes or until golden brown all over.
