Cody Casey
Brioche is a rich and buttery bread that is often made in a loaf pan. While it is possible to make brioche by hand, it is a very messy and time-consuming process, so most recipes recommend using a stand mixer or food processor to knead the dough. The dough is then shaped into balls and placed in a zig-zag pattern in the loaf pan. The size of the pan is important, as a pan that is too large for the amount of dough will result in a flat loaf. The dough should be allowed to rise until it crowns the rim of the pan before baking.
| Characteristics | Values |
|---|---|
| Can brioche be made in a flat pan? | Yes, but it may not rise as much. |
| Ideal dough consistency | As soft as possible, but firm and un-sticky enough to handle. |
| Kneading time | 35 minutes by stand mixer, 5 minutes by food processor, or until passing the window pane test. |
| Loaf pan size | 8x4" or 9x5" |
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What You'll Learn
Pan size matters
The pan size you use for making brioche is important. The dough needs room to rise, so if your pan is too big, the dough will spread out and you'll end up with a flat loaf. This is because the weight and pressure of the dough will prevent it from rising. As one baker explains, "a 9x5 pan is 40% larger than an 8x4 pan and therein lies your main issue. Too much pan, not enough dough."
The ideal is for your dough to come just over the rim of the pan. If you're using an 8x4" loaf pan, your shaped brioche dough should crest the rim of the pan. If you only have a 9x5" pan, you'll need to reduce your dough by about 29% or take out a little less than a third.
You can also make brioche in other types of pans, such as a baking sheet pan or a bread pan. If you're using a baking sheet pan, you'll want to flatten the dough and place it on the pan, then wrap it with plastic wrap. If you're using a bread pan, you can shape the dough into a log and place it seam-side down in the pan.
No matter what size or type of pan you use, it's important to grease it with butter or flour before adding the dough. This will help ensure that your brioche doesn't stick to the pan and make it easier to remove once it's baked.
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The importance of kneading
Brioche is a rich, buttery, and delicate bread that can be made in a flat pan. However, the process of kneading the dough is crucial to achieving the desired texture and rise.
Kneading is essential to developing the gluten in the dough, which gives structure and elasticity to the bread. Without proper kneading, the brioche dough will be crumbly and lack the strength to hold its shape during proofing and baking. The gluten development also affects the crumb structure, ensuring a soft and tender texture.
The "windowpane test" is a reliable method to determine if the dough has been kneaded enough. A small piece of dough is stretched slowly, and if it becomes thin enough to see through without tearing, the gluten has developed sufficiently. This test also ensures the dough has the right elasticity for shaping.
Kneading also helps incorporate ingredients evenly into the dough, such as butter. If the dough is not kneaded adequately, the butter may not mix properly and cause the dough to become greasy, affecting the final texture and taste.
Additionally, the kneading process can affect the rise of the brioche. Under-kneaded dough may not develop the necessary strength to capture the gases produced by yeast, resulting in a denser loaf that does not rise adequately.
While brioche can be made by hand, it is a labour-intensive and time-consuming task. Using a stand mixer or a food processor significantly reduces the kneading time, making it more convenient and efficient to achieve the desired texture and rise in brioche bread.
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The window pane test
To perform the window pane test, first, cut off a small piece of dough. Various sources suggest a piece about the size of a walnut, a ping pong ball, or a golf ball. Flatten the piece of dough between your fingers, then let it rest for a couple of minutes before flattening it some more. Next, gently pull on opposite ends of the dough to stretch it out. If the dough tears, it needs more kneading. If it does not tear, and you can see light through it, then it has been kneaded sufficiently.
When making brioche, it is important to knead the dough until the gluten has developed, or the dough will be crumbly. The window pane test can be used to determine whether the brioche dough has been kneaded enough.
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Shaping the dough
Once the dough has passed the window pane test, it is ready to be shaped. First, turn the dough out onto a floured surface and punch it down. Then, divide the dough in half, and cut each half into 6 equal pieces. You should now have 12 equally-sized pieces of dough. Flatten each piece into a rectangle, then fold the short ends into the middle, as if folding a letter. Flatten the dough again, then tightly roll it into a log, starting with the short end. Repeat this process for all 12 pieces.
Now, grab your pans and decide how you want to arrange the pieces. You can place the bigger pieces on the outside, with the smaller ones in the middle, or place them in a zig-zag pattern. Slightly push them together once they are in the pan. Cover the pans and let the dough rest for about an hour.
If you want to create a braided effect, divide the dough into 8 equal pieces. Shape each portion by folding in the edges towards the middle, and pressing them in. Flip the dough over, and lightly flour the smooth surface. Cup your palm around the dough and gently roll it on your work surface to form a smooth dough ball.
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Proofing and baking
Before baking, brush the top of the loaf with an egg wash and sprinkle it lightly with salt. Preheat your oven to 375°F and bake the brioche for about 30 minutes, or until it is deeply golden on top and the center of the loaf registers between 190° and 205°F. If you are using a thermometer, you are looking for a reading of 205°F or higher.
If you are baking two loaves, the process is similar. After shaping the dough into balls, place them in a zig-zag pattern in a buttered loaf pan. Cover the pan with plastic wrap and let the dough proof until puffy and doubled in size. This will take about an hour but can take up to an hour and a half. Before baking, brush the dough with egg wash and sprinkle with salt. Bake at 375°F for about 45 minutes, or until the top is evenly golden and the center of the loaf registers 205°F or higher.
If you are making brioche in a flat pan, the proofing and baking process will be similar to that of a loaf pan. However, you may need to adjust the baking time slightly, as a flat pan will likely yield flatter brioche. Additionally, make sure that your flat pan is not too large for the amount of dough you are using, as this can affect the rise of your brioche.
It is important to note that the proofing and baking times may vary depending on the specific recipe and the environmental conditions, such as temperature and humidity. Therefore, it is always a good idea to keep an eye on your brioche as it proofs and bakes to ensure that it does not overproof or overbake.
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Frequently asked questions
Brioche is usually baked in a loaf pan, but it can be made in a flat pan. However, the size of the pan matters, and if it is too big, the brioche will not rise properly.
The size of the pan is important, but so is the amount of dough. If your pan is too big, you may need to reduce the amount of dough by 29% or take out a little less than a third.
The dough should be as soft as possible but just firm enough and un-sticky enough to handle.
The dough needs to be kneaded until the gluten has developed. This can be done by hand but will take a long time. A stand mixer or food processor will make this process much quicker.
You can perform the window pane test. Take a small piece of dough and slowly stretch it out. If it becomes thin enough to see through without tearing, it is ready.
