To make your brioche :
1- First the quality of your products will make a difference. A brioche is usually made with flour, butter, eggs and yeast.
For the flour: to make a brioche choose a baking flour (strong flour) riche in gluten and more elastic than ordinary flour, I used soft wheat flour type « 0 » which are the most used in the preparation of brioches.
It might sound weird to you, but keeping your flour in the fridge can help keep it longer without any problems. Because if your flour is not fresh, it will not come out of the sides of the bowl.
For the butter: I can say that this’s the most important ingredient in the preparation of the brioche, it’s what will determine the taste and the softness of this one. Therefore, I recommend an 80% fat butter (for my part, I use the elle & vire gourmet brand).
For the eggs: use organic eggs and above all weigh them without the shell. Usually a medium sized egg weighs 50g, but they differ in size, which is why it’s very important to weigh them to get the right texture of the brioche.
For the yeast: as everyone already knows we use ideally fresh yeast (crumbled or diluted), but you can very well use dried yeast. Now you have to differentiate between instant and active yeast.
The first is used like the fresh one, it doesn’t need liquid to dissolve, you will just add it to the rest of the ingredients without adding any liquid to it before using it.
The active needs to be diluted in a liquid, milk or lukewarm water without exceeding 38C and leave for 10 minutes before use.
Never put the yeast in contact with the salt otherwise the dough will not rise.
All the ingredients should be cold, (except for the butter which should be softened). Place all the ingredients and your bowl in the refrigerator overnight before you start making the brioche.
During kneading it’s imperative that the brioche does not exceed 24C – 26C. Place ice cubes (in plastic bag) around the bowl to keep the temperature of the dough between 15C – 20C.
The kneading speed should be between low and medium.
Remember that the brioche dough hates high speed kneading and heat which should not exceed 26C.
3- The rest time is very important, the brioche grows in three stages. After kneading for an hour or more at room temperature , the dough should double in volume. Place dough overnight in the fridge to develop its aromas (and facilitate the work of the dough). A final let the dough to rise at room temperature after shaping and before baking it.
4- Baking: the time and temperature depend on your oven and the size of your brioche.