As perfect combination goes, there is no better one than bread and butter. The brioche, made in the notable French tradition of incorporating butter to the lean dough and exquisitely enriching and transforming them, is bread heaven. Brioche is my all-time favorite, period, eaten at anytime of the day.
This recipe calls for natural leaven (a technique dating back over a century) and active dry yeast, and makes an extraordinary brioche in many ways. Using natural leaven is such a brilliant idea. Well, it’s not a bad deal for my sourdough starter colony to work a little harder for me since I’ve been dutifully feeding it for about two years. The use of leaven also extends shelf life for most bread, naturally. A sprinkle of active dry yeast makes the dough more freezer friendly. I am happy to have extra brioche dough on hand. Bring it to room temperature gradually, then shape and ready to bake in short notice, relatively speaking, in the age of instant gratification.
Note: I submitted this posting to yeastspotting.
23 Comments
He of Great Ambition
October 31, 2015 at 12:01 pmGreat post! Is that awesome recipe template available for download?
flour.ish.en
October 31, 2015 at 1:03 pmIt's a jpeg image that can be captured like a picture. I also have it in Excel format. I can send it via email if you like.
Phyllis
May 29, 2019 at 5:17 amcan you send me a copy of that flour.ish.en?
Shirley@EverOpenSauce
May 30, 2019 at 12:01 pmYes, it has been sent. Enjoy!
Peter Vass
April 3, 2021 at 8:34 amHi, please can you send to me in Excel format?
Thank you,
My email: pegymerry71@gmail.com
Shirley@EverOpenSauce
April 9, 2021 at 10:46 amPlease let me know how it works out for you.
He of Great Ambition
October 31, 2015 at 5:50 pmExcel woud be great! I never thought to organize stuff this way, but it makes the recipes so much easier. That's pretty much the only thing I don't like about the book. Thanks so much!
illfavor@gmail.com
Alex Buckner
January 3, 2016 at 11:53 pmWow this is awesome, thank you so much for putting there work into this awesome site! If there is anyway I could trouble you for a copy of this in excel that would be amazing! alexbuckner@msn.com
flour.ish.en
January 5, 2016 at 1:02 amThanks for your remark. Will e-mail you a copy.
Anonymous
June 15, 2016 at 4:58 pmI love this recipe template, I was wondering if you could share an excel copy! imehdi+blogspot@gmail.com
Tasty
March 31, 2017 at 5:12 amMay I have a copy of this recipe template as well? Thank you so much! supershavel@gmail.com
the baking lady
November 26, 2017 at 3:15 pmMay I have a copy of this template too? scooby dooby doo
Shirley@EverOpenSauce
November 28, 2017 at 12:03 pmI need an email address to send the file, which is in Excel format. Is this what you’re looking for?
pyrodextress
September 14, 2018 at 3:11 pmjodiwahab@gmail.com please share template
Sílvia
October 9, 2018 at 3:46 amPlease, could you share it with me, too? silviascooking@gmail.com
Thanks!
Sílvia.
Will Shinnick
May 7, 2019 at 3:44 pmCould you please share a copy of the excel file with me? willshinnick@gmail.com
Shirley@EverOpenSauce
May 7, 2019 at 3:59 pmI have an updated version that might look different than the Excel version, shown above. The latest version is shown in the brioche sweet pizza post: https://www.everopensauce.com/brioche-sweet-pizza-with-berries/
Son
October 31, 2019 at 11:01 pmHi, thank you very much for the recipe. I’m definitely going to try it. Looks delicious. I also love your instructions sheet. It makes so much sense. Any chance to get a copy of it? Much appreciated.
inhandla@gmail.com
Shirley@EverOpenSauce
November 1, 2019 at 3:31 amI’ve sent you the spreadsheet as requested.
Sherane
November 2, 2020 at 8:31 amI would love to have this spreadsheet😊
Chocolate Babka | 12 Days of Holiday Baking - Ever Open Sauce
December 27, 2022 at 9:02 am[…] brioche dough. The brioche dough is one that I’m very familiar with. In fact, one of the brioche recipes has been the most viewed post on this blog. Over the years, I’ve tried my hands on various […]
Katy
January 30, 2023 at 5:45 amHi! Thanks so much for the recipe. I followed the recipe and when I added my butter, my dough never pulled away from the sides of my mixer. It pulled some but the dough still remains a bit more on the liquidy side. How long did you mix the dough after you incorporated the butter? And on what speed? Please help! Thank you for any tips or tricks. Have a good day!
Shirley@EverOpenSauce
January 30, 2023 at 11:46 amAdd butter a small piece at a time after a period of resting. For the initial minutes, the mixture will slosh around which makes you think it’s failure. It helps to squish the butter between your fingers. Just keep adding small pieces of butter and mixing. Be patient, the mixing time depends on the temperature in the kitchen. This may take a while. The clock is not the best guide. Beat until the dough comes together in a soft, smooth, glossy mass. It will get there!