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Let's Brioche

Join us as we explore this golden, flaky delight!

Episode Description

As the summer season quickly approaches, we explore a twist on the popular hamburger and hotdog bun. Join us as our host Dan DaRocha and Craig Kominiak, an experienced baker and Sales Consultant at Erika Record Baking Equipment discuss how to easily produce the perfect brioche rolls.

Metric Recipe

R

Bread Flour

2,310g

R

High Gluten Flour

690g

R

Water

290g

R

Eggs

1,470g

R

Salt

75g

R

Sugar

360g

R

Yeast (Fresh)

150g

R

Butter

1,500g

Standard Recipe

R

Bread Flour

5 lb. 1.6 oz

R

High Gluten Flour

1 lb. 8.3 oz

R

Water

10.24 oz

R

Eggs

3 lb. 3.84 oz

R

Salt

2.66 oz

R

Sugar

12.64 oz

R

Yeast (Fresh)

5.28 oz

R

Butter

3 lb. 4.8 oz

Methodology

Add Ingredients

Add both dry and liquid ingredients into mixer.

Mix Ingredients

Mix ingredients until dough is formed. Check to see if the dough is ready by utilizing the window method.

Emulsifying Butter

Emulsify butter into the dough by slowing adding dough into the running mixer. Be careful not to add too much butter at once as this may cause clumping.

Scale & Refrigerate

Scale and shape mixed dough into rounded boules than will be refrigerated overnight.

Divide & Form

Place refrigerated boule onto rounding plate, dusting with flour. Proceed to process with Divider/Rounder and mould into the desired product.

Proofing

Proof your moulded products for two hours or until dough is approximately 50% larger than the originally formed piece.

Egg Wash

Egg wash utilizing a pastry brush or Egg Spraying equipment. Be sure the entire product is evenly coated.

Bake

Bake in a preheated convection oven at 350°F for 12 – 15 minutes.

Cool & Serve

Enjoy your freshly baked Brioche!

About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

Business Hours

We're here to serve you. Our business hours are Monday - Friday: 8:00AM - 5:00PM EST.

Newsletter

Featured Equipment

If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.

Varimixer V-Series

The V-Series Planetary Mixer


The Varmixer V-Series line of Planetary Mixers is finely crafted in Europe and offers an industry leading, robust planetary mixer in a variety of capacities. To learn more, click here.

 

Erika Record SEMI RH Divider/Rounder

The SEMI & SEMI RH Divider/Rounder is our entry level machine, designed to accurately portion and perfectly round each and every time. Click here to learn more.

 

Smartline Glazing & Spraying System

The Frisch Spritzmatic Smartline Glazing & Spraying System is perfect for egg washing, glazing pastries, and spray greasing baking pans/sheets. Click here to learn more.


MONO Electric Convection Oven

These MONO BX Electric Convection Oven is designed by bakers for bakers and ensures even baking throughout the entire oven. This oven also has a variety of available tray capacities. Click here to learn more.