Olive oil 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

    for 4 to 6 loaves. dough: 400g poolish, 300g leaven, 1kg bread flour, 25g salt, 15g active dry yeast, 500g eggs, 240g whole milk, 150g honey, 50g orange blossom water, 450g olive oil. combine dry in mixer bowl. add eggs, milk, leaven, poolish, honey, orange blossom water mix with dough hook on low until combined 3-5 min. rest 15-20 min. mix on med-high until it releases sides, 6-8 min. on med speed add olive oil to the middle where dough hook meets dough. continue until all butter incorporated, silky smooth and homogenous.

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.