Matt Pellegrini

Brioche

Preparation info
  • Makes enough dough for about

    526 grams

    of bread
    • Difficulty

      Medium

Appears in
The Art of Baking Bread
The Art of Baking Bread

By Matt Pellegrini

Published 2011

  • About

Because you have to refrigerate this dough overnight, be sure to take that into consideration when planning out your timing schedule. I can’t tell you how many times I decided to make brioche, only to remember that I’d have to wait another whole day to finally bake it. That’s disappointment at its finest!

Ingredients

Ingredient Weight Baker’s Percentage of Final Dough
Bread Flour

Method

  1. Mix the ingredients, except the butter, according to the instructions in the “Mixing” portion of section 2. The butter must be added after the other ingredients are mixed and fully incorporated into one another.
  2. To add the butter, follow these instructions (I am going to warn you righ