Brioche
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 10kg | 100% |
| Salt | .25kg | 2.5% |
| Sugar | 1.2kg | 12% |
| Butter, pliable | 5kg | 50% |
| Yeast | 0.7kg | 7% |
| Water, cold | 0.9kg | 9% |
| Eggs | 5kg | 50% |
| TOTAL YIELD | 20.05kg | 230.5% |
METHOD Mix all ingredients except butter to full gluten development.
Add pliable butter in chunks, and mix until the dough sheets out fully.
Bench rest for one hour. Fold. Retard overnight. Alternatively, the dough can be retarded as soon as it is mixed. In either case, de-gas two or three times until the dough is completely cold.
Brioche Breakfast Eggs
METHOD Divide the ripe brioche dough into 75 g pieces. Round and place 12 to a sheet pan.
Proof fully. Carefully spread the brioche outward, creating a thin flat center about 3" in diameter, but maintaining the outer wall of the dough.
Spread a thin layer of crème fraîche over the flat center.
Put a thin layer of cooked savory over the crème fraîche.*
Crack a whole egg on top of the savory. Add salt and pepper and some grated hard cheese.
Bake for about 14 minutes at 380°F.
*Mushrooms sautéed with garlic and herbs, or sliced cooked bacon are two of the many possibilities.
