brioche loaves from joanne chang's flour bakery.

the last time i tried to make brioche, they turned out kinda horrible.  the bread was hard and almost inedible.  ever since then i have been scarred.  i didn't want my bread to be rock hard.  thats the complete opposite of what bread should taste like.  but i have decided to face my fears so that i can flour bakery's oh so famous sticky buns.

to ease my fears i will do this step in batches.  well.... i had to since the recipe calls for the dough to proof for at least 6 hours in the refrigerator....

look at it go!

** this is part one of a two part post.  the brioche was made in preparations to make the sticky buns and i did not physically make the loaves.  but feel free the enjoy the recipe posted below.  from what i can tell, it will still be super yummy!

brioche loaves.

adapted from joanne chang's flour: spectacular recipes from boston's flour bakery + cafe. 
*yields 2 loaves.

what you'll need:

• stand mixer with dough hook
• large bowl
• plastic wrap
• bread pan

ingredients:

• 2 1/2 cup (350 grams) unbleached all purpose flour
• 2 1/4 cups (340 grams) bread flour
• 1 1/2 packages (3 1/4 tsp) active dry yeast OR 1 ounce (28 grams) fresh cake yeast
• 1/3 cup + 1 tbsp (82 grams) granulated sugar
• 1 tbsp kosher salt
• 1/2 cup cold water
• 6 eggs
• 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces

directions:

1. using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. once the dough has come together, beat on low speed for another 3 to 4 minutes. the dough will be very stiff and seem quite dry.
2. with the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. it is important for all the butter to be thoroughly mixed into the dough. if necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
3. once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. it will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. turn the speed to medium-high and beat for about 1 minute. you should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. if it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
4. put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
5. the dough is now ready to make brioche loaves or other brioche yummies.  to make brioche loaves split the dough in half.  line the bottom and sides with baking paper (or butter generously) of a 9 x 5 inch loaf tin.
6. push each piece of dough into a 9 inch square.  the dough should be quite easy to work with and feel like clammy play dough.  once you have your square, fold the top third into the middle and the bottom third up, like a letter.  turn the dough over so the same is on the bottom.  place the dough in the loaf tin and then do the same with the other piece. 
7. cover the loaf tin with plastic wrap and leave to proof in a warm place for 4 to 5 hours or until they have doubled in size.  it will be ready once it has reached the rim of the pan and when touched, they are soft and pillowy.  
8. preheat the oven to 350F.
9. whisk the last egg and brush the top of the loaves with it.
10. bake in the center of the oven for 25-35 minutes, until the tops and sides of the loaves look golden brown.  cool in tins on wire racks for 30 minutes.  remove from tins and cool completely on wire racks. 
11. you can freeze the loaves for up to 1 month or it will keep fresh tightly wrapped in plastic wrap and in an air tight container for 3 days. 

final notes:

do not half this recipe.  there will not be enough dough to engage the dough hook.  instead, freeze the other half for later.  

<3 BabyBear