Session 200 — Brioche
← Block 45–46: Bread — Sourdough & Enriched Doughs Overview
Skill: Enriched dough with high butter content; emulsifying butter into dough; long cold overnight rest Read first: Brioche Loaf
What you're learning: Brioche is bread enriched with so much butter (up to 50–60% of flour weight) and eggs that it blurs the line between bread and cake. The butter must be at room temperature and added gradually while the dough is already developed. If you add cold butter, the gluten breaks — the emulsification is fragile and temperature-sensitive.
Full Meal: Brioche Loaf alongside a quick frittata or pan-seared fish; save remaining slices for French toast the next morning
🎥 Compare Notes: Kneading Enriched Bread Dough in Real Time — Bake with Jack — Real-time demonstration of kneading butter-rich enriched dough through the sticky phase to windowpane.