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Homemade brioche with head, Nanterre and braid
Learn to make three classic brioche types – the brioche à tête, the “Nanterre” brioche and the braid – using Chef Sylvain's artisanal method. The butter‑rich dough, risen twice, yields a soft, golden, fragrant result, perfect for breakfast or a snack.
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Critical Success Points
- • Knead the dough for 10 minutes folding to develop the gluten.
- • Incorporate the butter until it is fully integrated.
- • Observe the fermentation times (1 h at room temperature, 1 h in the fridge, then 1 h 30 of second rise).
- • Properly seal the pieces of the brioche à tête to prevent them from separating during baking.
Safety Warnings
- • Handle warm water carefully to avoid burns.
- • Use gloves or a cloth when handling the very hot dough after baking.
- • Do not leave the yeast in boiling water; it kills it.
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