Check out what SaKel and I did for the #Synchronbacken Brioche challenge! A weekend of firsts for us.
It was our first time participating in #synchronbacken and also the first time we baked brioche. It turned out perfectly! Fantastic TEAMWORK!!!
The #synchronbacken brioche challenge was a lot of work and rather time-consuming but well worth the effort. The perfect project for a cold snowy weekend!
What is #Synchronbacken?
The concept is based on people baking simultaneously in their own kitchens and then sharing photos of their process via social media. By adding the hashtag #synchronbacken to posts, we can all follow each other.
The full instructions and guidelines for the February 17/18 #Synchronbacken Brioche challenge are available here.
Check out one of the video clip we posted on Instagram, it is me demonstrating “deflating” the dough before refrigerating. You can also search using the hashtag #doingthingsdifferently or visit Doing Things Differently on Facebook to see all the photos.
La Vraie Brioche du Boulanger
The original recipe for La Vraie Brioche du Boulanger is from Le Pétrin. We stuck to the ingredients accurately, making minor adjustments during the preparation phases.
- 1 kg Wheat Flour (white)
- 40 g Fresh Yeast / 5 Tsp Instant Yeast (in Winter 50 g / 6 Tsp)
- 150 g Sugar (white)
- 20 g Salt
- 9 Eggs (medium)
- 150 g Milk (room temperature)
- 400 g Butter (unsalted, cold and cubed)
- Note: This recipe requires a lot of kneading of the dough, which is why I strongly recommend using an electric mixer with the dough hook attached. Should you choose to do it by hand you would have to knead the dough for about 40 minutes. I have not and will not make it by hand simply because it is a very elastic and tacky dough. :o)
- Add all ingredients into the mixing bowl except for the Salt and Butter, mix for 5 minutes at speed / power 1
- Add Salt and mix for 10 minutes at speed / power 2
- Mix the dough for a further 10 minutes at speed / power 2 while gradually adding the Butter; periodically stop the machine and use a spatula to scrape down the sides of the bowl
- Transfer to a greased bowl, cover and Leave to rise at room temperature for 90 minutes
- Lift the dough from the bowl and deflate by dropping it into the bowl from a height of 20 centimeters; repeat 2 - 3 times
- Cover the degassed dough and place in the refrigerator for at least 6 hours (put it in at 10 PM and used at about 8 AM the following day)
- Next, shape the dough into your preferred forms and leave to rise at room temperature for 90 - 120 minutes or until doubled in size
- Brush with beaten egg before baking
- Bake at 180 degrees Celsius
- Baking time will vary based on the size of your forms but will range from 15 to 30 minutes
- For bigger loaves you may have to cover them with ovenproof paper to prevent them from burning
- Use a pointed knife or skewer to test if the loaves are baked through
- Forms: We did 5 variations that included using a bread tin, muffin forms, a Gugelhupf / ring cake form; and free hand making 1 Chelsea bun-styled loaf with dried fruit and two oblong-shaped sesame covered burger buns
I hope that you are inspired to try it too. Remember to have fun and stock up on your favourite wine or prosecco to quench the inevitable thirst that will come from the hard work! 😉
On Sunday we enjoyed our Brioche buns with burgers, spicy potato cuts, coleslaw and relishes, all homemade.
Watch this space because we are already planning the next cooking adventure, making our own Boerewors.
Take a look at some of the awesome creations from other participants: