Brioche

Brioche is a rich buttery bread that can be used for many things like French toast, bread pudding or even pastry tarts. I use this recipe when I make my individual tarts. The dough is easy to handle, rolls thin but will hold up when removed from the pastry form. The result is a perfect tart, with a buttery crust. Then you  fill it with the lemon curd and you can't go wrong.

This recipe is from Peter Reinhart's Whole Grain Breads. The recipe is an indirect dough which means it needs 2 days to make.

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 Day 1
Soaker:
1 3/4 c. hard white or red flour (227g) - I use hard white it's lighter in color
1/2 tsp. salt (4g)
1/2 c. whole milk, scalded & cooled (113g)
1 c. butter (unsalted, melted)

Directions

• Mix all of the ingredients together until the flour is incorporated and forms a ball
• Cover and place in the refrigerator overnight or up to 3 days. Leave it in the fridge until you are ready to use because the butter must be cold.

Biga:
1 3/4c. hard white or red flour (227g) - I use hard white it's lighter in color
1/4 tsp. instant yeast (1g)
4 large eggs beaten (184g)

Directions

• Mix all of the ingredients together to form a ball. Knead for about 2 minutes until all of the ingredients are mixed. The dough will be very sticky.
• Let the dough rest for 5 minutes then knead it again for about 1 minute until it becomes smoother but still a little sticky.
• Cover and refrigerate overnight or up to 3 days
• Leave the biga in the fridge until you are ready to use, cold is better.

Day 2
Final Additions in a small bowl
1 c. hard white or red flour (128g) - I use hard white flour
5/8 tsp. salt (5g)
2 1/4 tsp. instant yeast (7g)
3 T. sugar (42g)
Mix together

Directions

• Remove the soaker and biga from the fridge.
• Lay the soaker on the counter and flatten into a disk
• Flatten the biga into a disk and lay on top of the soaker
• Cut thru both and put them into your mixer - as you are doing this add the final additions to the mixer.  Continue until all of the cut up dough is added to the bowl along with the final additions.
• Mix on low for about 4 minutes until they form together and become a soft dough.

There is no bulk proof needed shape as you desire. I use the dough to make the crust for my individual tarts. This recipe will make about 18 small tarts. So you can cut it in half if you wish. I roll the dough out to a 6 inch round and place into small individual pie pans.

Cover and let raise for 2 - 4 hours at room temperature. (depending on temperature of the room)
Put the Lemon Curd filling into each tart using a #24 scoop (1/3 c.)

Bake 15 -18 minutes
Pre heat oven to 375 degrees F.
Bake: 5 minutes at 375 degrees F.
Bake: 10 minutes at 350 degrees F.