💯 To make the perfect brioche, every step is important!
A brioche starts with a good tempering and kneading to form a glutinous network, then it needs to rest for an initial fermentation (proofing). Then the dough needs to be degassed and folded. This is followed by shaping, and again a resting period (proofing) for a 2nd fermentation before it can be baked.
👨🍳 Chef @pierrejean_quinonero, French Dessert Champion, explains in today’s video how to degas and fold your dough!
His tips for a successful brioche:
1️⃣ Collect the dough after proofing and place it on the work surface. De-air the dough by pressing it flat with your hand.
2️⃣ Fold the dough over, bringing the ends inwards, using the palm of your hand to press flat.
3️⃣ Flatten the dough on a board and line with plastic wrap. Chill at -18°C for 30 to 60 minutes.
🤐 The secret of a well-rounded brioche is to fold it over several times, placing it in sub-zero temperature each time. This gives it strength before shaping.
To discover the recipe in its entirety, join his online course on VoilaChef.com . The step-by-step videos are perfect for reproducing this recipe like a Chef!
🙋♀️ Tell us in comments what type of brioche you’d like to know how to make?
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