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French Brioche
Recipe no. 115 · mikilab.de/115
Strong flour W330
Sitor draft
Time & temperature (estimate)
Stated proof: ~4 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 115
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
🥖 Phase 1 · Biga (evening before)
16-18 h at 18°C
Phase 2 · Main dough
Procedure
1) BIGA, the evening before: 350 g flour, 155 g water and 3.5 g fresh yeast. Mix roughly (lumpy, not smooth), cover and leave 16-18 hours at 18 °C. It is ready when doubled, cracked on top and smells of beer. 2) DOUGH: in a stand mixer with the dough hook put the biga in pieces, the remaining 650 g flour, eggs, milk, 50 g cold water, sugar, vanilla and 20 g fresh yeast. Mix on low speed 8-10 minutes until it starts to come together. Add the salt and mix another 3-4 minutes. Dough temperature: 22-24 °C (use iced water if needed). 3) BUTTER: add 500 g cold but pliable butter (14-16 °C) in cubes, in 4-5 additions, waiting until each is absorbed. In total 10-12 minutes on medium speed. The dough is ready when smooth, glossy, pulls away from the bowl and stretches into a thin film (windowpane test). Final temperature 25-26 °C at most. 4) BULK: 1 hour at 24 °C covered, with one fold halfway. Then refrigerate (4 °C), covered, for 12 hours: the dough firms up and becomes easy to handle. 5) SHAPING: divide into 50 g pieces. For brioche à tête shape a 40 g ball and a 10 g head, make a dimple in the ball, set the head in and place in a buttered fluted 8 cm mould. Or make one 500 g braid in a loaf tin. 6) FINAL PROOF: 2.5 hours at 26-27 °C (switched-off oven with a bowl of hot water). Ready when doubled and a finger press springs back slowly. 7) BAKING: brush with beaten egg, one yolk and a splash of milk; wait 5 minutes and brush again. Bake at 170 °C (fan 160 °C) for 22 minutes for small brioches, 30-35 minutes for the braid, until deep amber. Unmould after 5 minutes and cool on a rack.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
Very rich in butter and eggs: there is little water because the liquid comes from eggs and milk (total hydration about 59%). Always work cold: above 26 °C the butter melts and the crumb turns greasy. Keeps 2 days under a cover; you can freeze shaped brioches and bake them after the final proof. Recipe written by Sitor (AI): a starting point to try.
Useful terms *
Made with Michele's hands
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