How to Make Brioche Bread – Recipe

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  1. Chef please help, i am happy with the taste and smell not bad for first trial however my dough didn't have the windowpane consistency and it's a bit dense. How will i achieve one like yours soft and fluffy ? Please advise 😊 thanks

  2. Hi Jacob,
    Great demo as always. About scalding milk. The milk we all buy in the US is pasteurized. Does this mean it's already scalded? or is the pasteurization temperature lower than 180F? I am also not sure if there is a difference between pasteurized and ultra pasteurized milk. Thanks!

  3. Hi Jacob. I've been doing this brioche for a good time and it's great. Some of my friends are asking me to sell the bun, is there any product I can use to prolong the shelf life of the brioche? It's gonna be a little expensive so I need to make sure it doesn't go stale quick. Greetings from Brazil

  4. My favorite bread – I bought tete molds solely because of how awesome brioche is. 

    Frying brioche dough also makes the best yeast donuts! 

    BEST bread for french toast once it goes stale, too!  Kiss my ass, Challah – you're second best 😀

  5. Re: Retrograde Vs. Gelatinize

    Unfortunately YouTube is not allowing me to respond directly to Shane's comment but I'll leave it here in hopes that he'll see it.

    Bread is a starch gel, and just like most other gels, it must cool for it to fully set. Retrogradation is what occurs after the starch gel has set. Over time, water will migrate out of the starch gel (also known as synersis), at which point the amylose and amylopectin will re-crystalize. This is what causes bread to go stale; but what we call staling is technically called retrogradation.

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