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Brioche Bread

Chef David Giani's professional two-loaf braided brioche formula, connected to serving, labor, station, inventory and procurement engines.

2 loaves16 slicesAdvancedPastry / Bakery
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Recipe BK-0001 produces prepared item BREAD-0001 and uses one identity across production, inventory, station picking, vendors, purchasing and receiving.

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Golden braided brioche bread baked by Chef David Giani

Recipe Overview

This enriched yeast dough produces two tender braided loaves with a glossy golden crust and a soft, lightly sweet crumb. The cold rest strengthens handling, while the long proof develops the brioche's volume and delicate texture.

Chef's Note

Develop the gluten before adding the butter. Add cold butter gradually so the dough remains elastic instead of becoming greasy or breaking.

Production Identity

The finished loaf is registered as BREAD-0001. One loaf equals eight inventory slices; the base formula yields two loaves.

Ingredients

Base formula: 16 slices / 2 loaves.
  • Tipo 00 Flour ingredient icon Tipo 00 Flour1000 g FLOUR-0001
  • Fresh Yeast ingredient icon Fresh Yeast60 g Alternative: 20 g instant dry yeast. Inventory must deduct only the selected yeast.YEAST-0001
  • Granulated Sugar ingredient icon Granulated Sugar200 g SUGAR-0001
  • Whole Milk ingredient icon Whole Milk50 g Warm gently only for dissolving fresh yeast.MILK-0001
  • Unsalted Butter ingredient icon Unsalted Butter100 g, cold and cut into pieces Lard may be selected as a production substitution.BUTTER-0001
  • Whole Egg ingredient icon Whole Egg300 g, room temperature EGG-0001
  • Potable Water ingredient icon Cold Potable Water200 g WATER-0001
  • Fine Sea Salt ingredient icon Fine Sea Salt18 g SALT-0001

Preparation

60 mindirect labor
6 hourscold rest + proof
35–45 minbaking
30 mincooling
  1. Weigh every ingredient in grams. Bring the eggs to room temperature; keep the butter and water cold. Warm only the milk gently and dissolve the fresh yeast in it.
  2. Place the tipo 00 flour and fine sea salt in the mixer. Start on low speed and add the eggs, sugar and yeast-milk mixture.
  3. Increase to medium speed and mix until the dough begins to develop a strong gluten structure.
  4. Add the cold water gradually. Continue mixing until the dough is strong and cohesive.
  5. Add the cold butter a little at a time. Continue mixing until the dough is smooth, elastic and able to stretch without tearing.
  6. Transfer the dough to a large covered food-safe container and refrigerate for 2 hours.
  7. Divide the dough evenly for two loaf pans. Shape or braid each portion and place it in its prepared pan.
  8. Proof for approximately 4 hours, or until the dough reaches the top of the loaf pans.
  9. Bake at 160°C / 320°F without fan for 35 to 45 minutes. In a Rational combi oven, use approximately 5% humidity.
  10. Unmold carefully and cool completely on a rack at room temperature before slicing.

Service Suggestions

Serve fresh at breakfast or brunch with fruit preserves, mascarpone, cultured butter, espresso or Vin Santo. Day-old slices are excellent for French toast or bread pudding.

Dietary & HACCP Notes

Contains wheat/gluten, milk and egg. Keep dairy, eggs and butter at 5°C / 41°F or below until needed. Use clean food-safe proofing containers and cool loaves on a protected rack before wrapping.

Nutrition Estimate

Estimated per slice when the recipe is divided into 16 equal portions. Exact values depend on brands, final baked weight and substitutions.

Calories355 kcalProtein9 g
Carbohydrates61 gFat8 g
Fiber2 gCholesterol70 mg
Sodium465 mgServing1 slice