Bread Baking Babes – Brioche Mousseline
This month the big challenge for us Bread Baking Babes was not the bread itself, the
Brioche Mousseline, but the cans. I understand that it sounds silly but finding cans that worked was really the most difficult thing of it all. First of all, you need a can or cans of the right size and then, you need to finds cans without plastic lining because it would melt in the heat of the oven and most probably intoxicate you. The bread chosen by our sparkling Monique is a treat, both to make and to eat, especially if you decide to forget about calories, and it looks lovely! I wanted to make one big brioche and I found a big 2,5 kg/ 5,5 can of tomatoes that I bought as soon as I set my eyes on it but I think many small ones, like portion brioches, would look great at a dinner party or on a buffet table! I bet you want to bake one or two yourself now and become a Bread Baking Buddy, if that is the case, steer over to Monique and find out more about the brioche and the details to how and what to do! And don’t forget to check out if my fellows Babes managed to find the right can, here is the list of all of them!
The Breads of France , of Bernard Clayton jr.
2 tall loaves or 1 big tall one
1 package of dry yeast ( I used about 15 g fresh yeast)
120 ml/1/2 cup warm water
235 ml/1 cup allpurpose flour
940 ml/4 cups all purpose
6 eggs, room temp.
4 tblsp warm water
3 tblsp sugar
1 1/2 tsp salt
340 g/12 ounces butter , unsalted , room temp.
Line the cane
Butter the inside of the can or , better , line in with paper.
Starter ( takes 10 minutes and 2 hours )
- Dissolve yeast in water and set aside for a few minutes until creamy. Stir in flour and knead for about 3 minutes until shaggy dough has formed. Cover with plastic and let rest for 2 hours.
- To prepare the dough you start with 2 cups of flour, 4 of the eggs, one at the time, 2 tblsp water, sugar, salt and mix well.
- Knead the butter soft and pliable with a dough scraper or spatula on parchment paper or a marble slab and mix it into the dough batter.
- Add the remaining 2 eggs and spoons of water. Stir in the rest of the flour , 1/2 cup at the time until the dough is a soft ball.
- Press into oval on your work surface, better dust it with flour first, and then place the starter in the center, fold over the edges and knead to incorporate the two doughs. Knead for about 8 minutes. The dough stays a little sticky but will become firm after cooling in the fridge.
- Let the dough rise at room temperature covered with a plastic wrap for 3 hours or until more than double. It will be light and puffy.
- Put the dought in the fridge for at least 2 hours or overnight.
- Line the can or cans with parchment paper, make sure that it rises above the edge at least 12-15 cm/4,7-5,9 in to support it when it rises in the oven!
- Fill the cans for 2/3 and let it rise for 1-2 hours or more, the longer it has stayed in the fridge, the longer it will need to rise.
- Bake in a pre-heated oven (190°C/375°F) for 1 hour on the lowest rack space, remember it rises a lot while baking.
- Let the brioche rest for about 10 minutes before taking it out of the can and the let it cool on a cooling rack.