Brioche à Tête & Brioche Nanterre | Make Bread

Watch more How to Make Bread videos: https://ift.tt/2NAhiB1 Learn how to bake brioche in this Howcast video. RECIPE: 440 g all-purpose flour; 215 g eggs; 40 g water; 10 g salt; 55 g sugar; 30 g fresh yeast; 220 g. unsalted butter softened. Mix all ingred. except butter using dough hook attachment on 1st speed about 3 min.; increase to med. speed and knead for 5 min. Mix in butter on 1st speed. Put dough in oiled bowl; let ferment 1 hr. Fold dough and refrig. overnight. Shape as desired. For a tete, divide into 50 g pieces and round them. Proof until doubled in size, about 3 to 4 hours. Egg wash the brioche and bake in 350F about 20 minutes. Okay, so now we're getting ready to bake our brioche a tete. They've been proofing for about three hours, give or take depending how warm your room is and we're going to sort of test them to see how proofed they are. You can see that my indentation on the side brioche a tete holds, so they're definitely ready to go into the oven. And I'm going to make an egg wash and we want to coat these with an egg wash, before we bake them, so I'm going to crack an egg, and then my favorite thing to do when I'm making egg wash is to use a very, very large pinch of salt.That big pinch of salt helps to break down the protein in the egg, and that helps to coat the baked good a little bit more evenly. I'm going to whisk my egg really, really well, and then I'm just going to just gently coat the brioche, just very lightly with the egg wash. The egg wash browns in the oven and so it will create a very beautiful mahogany brown. It also cooks off and it creates a shiny coating on the surface of the brioche. Moistening the surface of the brioche also helps the brioche expand in the oven. So now I'm going to do the same thing with my brioche nanterre loaf. If you didn't put the egg wash on the brioche, what would happen is first the brioche wouldn't have that beautiful brown golden shiny color, and then the second thing that would happen is that the surface would dry out, and as the bread continued to bake it would crack open through the surface. And so this is what provides the moisture, so that doesn't happen. These are going into a 350 degree preheated oven, and I'm going to set the timer for 10 minutes and then I'm going to rotate them and check on them. Okay, so our brioche a tete have been in the oven for 20 minutes now and they're ready to come out. They're a nice golden brown. So I'm going to take them out of the oven, and they should look like this. They should be a really beautiful brown color and they should come out really easily out of the pan. You want to be very careful when you're touching bread right out of the oven, because it's very hot. I'm going to just do this really quickly, so that they can cool down outside of the pan. Okay, so our nanterre has been in the oven at 350 degrees for 25 minutes and it's ready to come out. You can see it's a beautiful golden brown color and we are just going to remove it like that. It's brown on the bottom. It's hollow when you tap it and we're just going to let it cool down. So these are some ways to shape brioche.