April 5, 2023
This brioche recipe includes a tangzhong (or flour scald), which makes it especially plush and moist, while also slows down staling to keep the loaf fresh longer. The brioche dough is made in a food processor, which makes quick work of it.
The loaf is baked at two temperatures: Ten minutes at 400˚F (204˚C), to encourage rapid oven spring for a tall loaf, followed by another 20 minutes or so at 300˚F (149˚C), to ensure the loaf is cooked through at its core. The Anova Precision Oven will adjust these temperatures automatically. Using the oven for proofing the dough also ensures consistency, no matter the ambient temperature in your kitchen.
It is very important to be sure the loaf is set on the inside, especially with soft, tender brioche, or it can collapse as it cools. So be sure to use a thermometer to check that it is at least 200˚F (93˚C) at its core before you remove it from the oven.