Brioche Loaf
This recipe is an adaptation of a classic brioche, but without the eggs and dairy butter. It uses the same techniques as a traditional brioche, but without the need for animal products. It’s fully plant-based.
Servings: 16 Slices
Ingredients
- 400 g Flour Caputo Cuoco or other strong flour
- 220 g Soymilk
- 12 g Fresh Yeast
- 50 g Sugar white
- 10 g Invert Sugar
- 8 g Salt
- 200 g vButter Violife or Flora
Equipment
- 1 Kitchen Aid Artisan
- 1 Dough Hook Attachment
- 1 Kitchen Scale
- 1 Baking Tin 30 cm
Instructions
Day 1 - Start 16:00
- A quick note before beginning - The times shown in the recipe are just a guideline. The overall fermentation times will vary depending on your environment, including temperature, humidity, and yeast activity.
- Combine soymilk, sugar, invert sugar and yeast in a mixing bowl and stir for two minutes until fully dissolved.
- Add the flour and mix for 4-5 minutes on KitchenAid Speed 2 (KS2).
- Cover the dough and allow it to rest for 30 minutes.
- Add the salt and mix on KS2 for 9 minutes or until the dough reaches 24 °C.
- Add 1/4 of the butter cubes and mix until incorporated on KS2 for approximately 10 minutes (this may take longer depending on the flour strength).
- Add another 1/4 of the butter cubes and mix until incorporated (KS2).
- Add the remaining butter cubes and mix until the dough reaches 24 °C (KS2).
- S&F 1: Transfer the dough onto a working surface and perform 5-6 slap and folds until it develops a more defined structure. At this stage the dough will still be shaggy.
- Cover and rest for 20 minutes.
- S&F 2: Repeat the slap and fold process a few times to create tension and strengthen the dough’s structure. Avoid excessive folding as the surface should not tear apart.
- Cover and rest for 20 minutes.
- S&F 3: Perform a final slap and fold.
- Place the dough in an airtight container and refrigerate overnight at 3-6 °C (starting around 18:30).
Day 2 - Start 9:30
- Take the dough out of the fridge and divide it into 4 equal parts.
- Stretch the edges and work it into four balls.
- Grease a 30 cm loaf tin with vegan butter and place the 4 balls next to each other in the tin.
- Turn just the light of your oven on and fill a small glass with boiling water, which you also put inside the oven.
- Place the loaf tin on a baking rack in the middle of the oven.
- Let the brioche ferment for around 2 hours or until almost doubled in size.
- You can tell that the dough is fully fermented when it passes the poke test. Press lightly with your finger into the dough, and if it springs back just slightly, it has fully fermented. If it springs back more, it’s not ready yet, and if the indent stays, it may be over-fermented and already has lost some of its stability.
- Get the loaf out of the oven and preheat it to 180 °C top/bottom heat.
- Brush the surface of the brioche with some soy milk and bake for 35-40 minutes or until it reaches an internal temperature of 92 °C.
- Let it cool down to room temperature before serving.
Time Guide (Example)
- Start mixing liquids 16:20
- Start mixing 16:30
- Mix for 4-5 min on KS 2
- Rest 30 min in fridge
- Knead for 9 min or until 24 °C with salt on KS 2
- Add 1/4 of butter cubes and mix until incorporated (depending on the flour strength this may take a while ~10 min)
- Add another 1/4 of butter cubes and mix until incorporated
- Add rest 1/2 of butter cubes and mix until 24 °C (around 10-15 min)
- SAF 1 (Slap and fold)
- Rest 20 min
- SAF 2
- Rest 20 min
- SAF 3
- Rest in fridge start 18:30
- Shaping 9:30
- Proofing start 9:40-11:40
- Preheating to 180 °C TB
- Bake start 12:00-12:40
- Cool down 12:40-14:00
