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Brioche at the Lido



Well, my stage is 2 weeks over and I am enjoying it very much. I have been working with 4 pastry chefs and I have been learning a lot. I am learning how to make brioches and today I finished my first perfect batch! They were round, buttery and delicious! Nicola has been teaching me how to perfect the brioche and he is a wonderful and patient pastry chef.

Here is the recipe for Brioche that he has shared with me.

BRIOCHE

Ingredients:
1500 grams flour (T45)
30 grams salt
225 grams granulated sugar
60 grams fresh yeast
21 large eggs
1050 grams unsalted butter
a bit of milk

Place the flour in the mixing bowl of the beater. Add the salt, the sugar and the yeast in different parts of the bowl on the flour. They should not come into contact.

Add the dough attachment. Add the eggs all at once. Once the mixture is homogenous, add a bit of milk and mix. The dough should be soft, sticky but resist at the same time.

Increase the speed of the beater to about 5 or 6. Once the dough unsticks from the sides of the bowl of the mixer, add the butter in pieces. Mix well until the dough is homogenous. Stop the mixer and remove the dough hook.

Incorporate air into the dough in the bowl with your hands in an under and over action. Put a clean dish towl over the bowl and let the dough rise for about an hour to an hour and a half.

Once the dough has risen, place some flour on a surface and place the dough on top. Incorporate air in the dough once again with your hands in an under and over action. Place some flour at the bottom of a stainless steel rectangular shallow dish and place the brioche dough in the dish. Add some flour on top of the brioche dough. Place a tea towel over the container to cover the dough. Place the dough immediately in the freezer to prevent it from rising. Once the dough becomes hard, remove it from the freezer and put it in the fridge overnight.

The next morning, cut the dough into 300 gram pieces and roll out into a long rope. Cut the rope shapes in half and then divide each half into 5 pieces. (Each piece should weigh 30 grams). Roll each 30 gram piece into a ball shape and place on a silicone paper on a baking sheet. With a pastry brush apply an egg wash on each brioche. Let the brioche rise and apply a second coat of egg wash delicately on the brioche. Place in an 175 Ceslius oven for 20 to 22 minutes or until golden brown.
Enjoy.

The brioche can be stored in the freezer without any saran wrap over them.

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