Gibassier and Brioche Shaping

Gibassier Dough
11 ½ oz Bread Flour
7/8 oz Water
3 ¼ oz Eggs
2 1/8 oz Olive Oil
¾ oz Orange Flower Water
3/8 oz Osmotolerant Yeast
¼ oz Salt
2 7/8 oz Sugar
2 1/8 oz Butter
2 7/8 oz Candied Orange Peel
¼ oz Anise Seed
4 ¾ oz Gibassier Sponge

Gibassier Sponge- fermented overnight
3 oz Bread Flour
1 3/8 oz Milk
3/8 oz Eggs
1/8 tsp Instant Yeast

Mixing of Dough
MOP: MSDM- withholds sugar, salt, oil, and butter until step 2. Intensive mix- 10-12 minutes on speed 2 to fully develop gluten.
-In mixing bowl: flour, eggs, water, yeast, and sponge.
-Mix on speed 1 for 3 minutes.

-Add the sugar and salt and move up to speed 2. Slowly stream in the olive oil and orange water. Slowly add small pieces of room temp butter.

-Mix until window pain is reached, in my case it was 20 minutes.
-Add the anise seed and diced candied orange peel and mix to combine.

-Because it was mixing so long the dough heated up to 81 degrees. Wrap dough in plastic wrap and let rest in cooler to cool down to 75-72 degrees. Once is has cooled down some, after 20-30 minutes, bring it back out and continue bench fermenting for about an hour.

-Cut the dough in half and make one 1 lb loaf and small 90 g mini loaves.
-Flatten out the dough and like shaping a baguette, fold the top to the 2/3 point and flatten out, then flip and do the other side bringing the last 1/3 in and pinching it down.

-It should make a torpedo shape.
-Seal any openings.
-Roll it out a little bit, but keep the seam side down. The large loaf should be around 12 inches long.
-Flatten out the torpedo a bit and proof for 15 minutes.
-After proofing make 3 indentations along the spine of the dough, all the way through. Spread the dough out some so that a space is created where the slits are.
-On the large loaf, make 4 slits on each side, in and every other space with the 3 holes on the inside. On the mini loaves make 2 slits on each side.

-Proof for 45 more minutes.
-Egg wash then bake.
-As soon as it comes out of the oven, brush tops with clarified butter and dredge in vanilla sugar.

Brioche Dough- bulk fermented overnight
100% Bread Flour
10% Milk
60% Eggs
1.2% Osmotolerant Yeast
2% Salt
20% Sugar
60% Butter

-Intensive mix- 12-15 minutes

# of variables- 4 (3 in brioche because there is no sponge)
Room temp, Flour, Liquid, Sponge

Base temp= 72 X 3= 216
Base temp= 216
Flour temp
Bowl temp
Friction factor 27
Milk temp

Brioche Shaping:
Brioche a Tête
: 4 each
-20 g dough for base and 5 g for head.
-Lightly spray mold with pan spray to make sure it comes out easily.
-20 g piece rounded ball in the bottom, flatten out a bit with a concave dip in the center. You want the head to stay on top.
-Wet your finger and poke a hole in the center.
-Round out a 5 g piece and put it seam side down on top of the hole.
-Proof at 80 degrees and below because there is so much butter.
-Proof until it holds its shape when you press it.

-Brush a thin egg wash on top, at this point the dough is very fragile.
-Bake 375-385 degree oven with 2 seconds of steam.

Brioche Sucre: 7 each
-50 g rounded ball.
-Press down lightly.

-Glaze with apricot glaze instead of egg wash before proofing.

-Dredge in pearl sugar.

-Proof until holds shape when pressed.
-Bake until golden color on top and bottom.

Brioche Tropezienne: 2 each
-Baked in flan/ tarte ring.
-Flatten out 50 g ball to edges. The dough starts shrinking because it has been very worked. Let it rest a couple of minutes and then stretch it again and it should be fine.

-Brush with egg wash and top with hazelnut streusel.

-Proof for 40 minutes to 1 hour.
-After baked supposed to be filled with crème chiboust.

Pain au Raisin with Brioche dough (can use laminated dough alternatively)
-Roll out dough to 8” wide and as long as you can make it.
-Spread a thin layer of pastry cream or brush with a thin layer of egg wash. Sprinkle with sugar and top with raisins.

-Make a tight roll starting on one end and roll and pull as you go. You want to have raisins in the center and at every point.
-If using croissant dough you would chill after the rolling stage.
-You want a nice round log.
-Using a bench scraper, make 1” slices.

-Roll them a bit to make sure they are round. Flatten them out a little bit and tuck the edge under so they hold their shape when baking.
-Proof on a sheet tray like the other brioche or croissant.

No comments:

Post a Comment