Brioche from Tartine Box Set by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 29, 2011

    bulk ferment 2 hours in a cool place, two turns in the first hour, one turn in the second hour. just before shaping the dough, butter moulds. cut dough into 4 to 6 equal pieces, shape each into a loaf. proof in moulds 1 1/2 to 2 hours. 450 oven. brush with egg wash (2 large egg yolks and 1 t cream), bake 35-40 min.

  • mseers on October 29, 2011

    dough. 1kg bread flour, 25g salt, 120g sugar, 10g active dry yeast, 500g eggs, 240g whole milk, 300g leaven, 400g poolish, 450g butter softened 30 min. combine dry in mixer bowl. add eggs, milk, leaven, poolish mix with fdough ook on low until combined 3-5 min. rest 15-20 min. mix on med-high until it releases sides, 6-8 min. cut butter in 1/2 in pieces, should be soft and pliable but still cool and not melted. on med speed add one at a time to the middle where dough hook meets dough. continue until all butter incorporated with no visible bits of butter.

  • mseers on October 29, 2011

    leaven: 1T mature starter, 220g ap flour, 220g water 80F. feed starter. leaven and starter ready when they pass the float test.

  • mseers on October 29, 2011

    for 4 to 6 loaves. poolish: 200g ap flour, 200g water 75F, 1g active dry yeast. mix and let stand 3-4 hours at warm room temp or overnight in refrig.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.