Just bought a new-to-me brioche pan, and excited with the

D

dawnnys

Well-known member
possbilities - any tips, ideas, or recipes? Lots of little intricate detail molding at the top (or is it the bottom...). TIA

 
Oh...hold on...Shirley Corriher had a good hint in Cookwise...be right back...

Oops...while she does provide two delicious sounding Brioche recipes, the pan trick I was thinking of was for Savarin bread, which includes lots of eggs.

Butter all the tiny crevices of the pan, then chill in the freezer...then take the pan out and lightly rub OIL on top of the chilled butter. Baked bread slides right out of the pan. She also uses this trick for souffles.

Let me go back and see if there are any details specific to brioche.

Brioche NOTES:

Chilling the dough before punching it down helps keep the butter in place.

Baking in a long, narrow, shiny pan keeps bread from burning before the center is cooked.

Baking on a hot stone with a pan of boiling water at the bottom of the oven adds crispness.

 
Thanks Mar. Baking on a hot stone? Does she mean

putting the pan on a stone over the pot of water in the oven? (How's that for a lot of prepositions for ya?!)

 
Yep....

30 minutes before bread has finished last rising, preheat oven to 450 F. Place baking stone on lowest shelf.

Five minutes before putting the bread in, drop the temp to 375.

Two minutes before putting the bread in, put in a pan of boiling water below the stone (if using elect oven with exposed coils, put both racks as close to the bottom as possible; put water on bottom rack and stone on next lowest rack.

Right when you get ready to put the dough in the oven, mist the interior with water, then place the bread pans directly on the stone. Bake until internal temp is around 200 F.

 
Dawn is it a nonstick pan? I find that I don't need any pregreasing with the nonstick as there is

so much butter in the dough. The colour of the pan affects the outcome of the brioche though. I think we need to create a white nonstick pan.

 
I only ever lightly grease a not-nonstick pan (is that a "stick pan"?), and never flour, with the

classic buttery brioche dough. Some recipes, such as Nick Malgieri's, don't even call for buttering the pan. You just have to be careful, if you're glazing the top with egg, that no egg touches the side of the pan, or the dough will stick there.

 
No, it's a *tin* pan. It's got little loops and flowers on the top. Very

pretty, and I think I'd like to make a cake in it to see the detail in the finished product.

 
So any particular recipe for a good dough or batter? Bread or cake, or

should I just google one. Thanks everyone :eek:)

 
D, I'd be more than happy to send you Shirley's two brioche versions.

She has WAY too many specificities for me to try and paraphrase it here and get it right.

 
I'm still working through many recipes. Not one yet that I'm thrilled with but Lenotre's comes close

Let me see what I can scan. There would be many pages.

 
Oh! Sure, I hadn't seen your post until just now. Sorry. My email is

dawndo4@graffiti.net in case you don't still have it. Thanks!!

 
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