How to Make a Traditional French Brioche Bâtard

How to Make a Traditional French Brioche Bâtard

Brioche Bâtard is a deliciously rich and buttery French bread, known for its soft, tender crumb and slightly sweet flavor. This classic French loaf has a slightly denser texture than a regular brioche, which makes it perfect for pairing with breakfast spreads, cheeses, or even for creating gourmet sandwiches. Making Brioche Bâtard at home may seem like a challenge, but with the right ingredients and patience, you can enjoy this French bakery treat straight from your own kitchen.

Ingredients for Brioche Bâtard:

• 500g all-purpose flour
• 10g salt
• 50g sugar
• 15g active dry yeast
• 5 large eggs
• 250g unsalted butter (room temperature)
• 240ml milk (lukewarm)
• 1 egg (for egg wash)

Equipment:

• Stand mixer (optional, but helpful)
• Dough scraper
• Baking sheet
• Parchment paper

Instructions:

Step 1: Prepare the Yeast Mixture

Begin by dissolving the active dry yeast and sugar in the lukewarm milk. The temperature of the milk should be around 100°F (38°C). Stir the mixture gently and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.

Step 2: Mixing the Dough

In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Make a well in the center and add the yeast mixture along with the eggs. If using a stand mixer, attach the dough hook and mix on low speed for about 4-5 minutes, until the dough begins to come together. If mixing by hand, use a wooden spoon to combine the ingredients and then switch to your hands to knead the dough.

Step 3: Knead the Dough

Once the dough has formed, transfer it to a lightly floured surface and begin kneading. Add the butter in small chunks, working each piece into the dough as you knead. The dough will initially seem sticky and challenging to handle, but continue kneading for about 10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, continue kneading on medium speed for about 8 minutes.

Step 4: First Proofing

Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm spot for about 1.5-2 hours, or until it has doubled in size.

Step 5: Shaping the Brioche Bâtard

Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly floured surface. Divide the dough into two equal portions, and shape each portion into an elongated loaf. To shape the Bâtard, flatten the dough into a rectangle, fold the edges in towards the center, and then roll it up from the bottom to the top. Tuck the ends under and place the loaves seam-side down on a parchment-lined baking sheet.

Step 6: Second Proofing

Cover the shaped loaves with a clean kitchen towel and let them rise for another 1-1.5 hours, or until they have nearly doubled in size. This second proofing will ensure that the bread has a light and airy texture.

Step 7: Preheat the Oven

While the dough is proofing, preheat your oven to 375°F (190°C). Place an empty baking dish or a small pan on the lower rack of the oven to create steam during baking. The steam will give the brioche a nice crust.

Step 8: Egg Wash

Once the dough has risen, gently brush the top of each loaf with an egg wash. To make the egg wash, beat 1 egg with a tablespoon of water until smooth, and then brush it over the loaves using a pastry brush.

Step 9: Baking the Brioche Bâtard

Place the baking sheet in the preheated oven on the middle rack. Bake the Brioche Bâtard for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. The internal temperature of the bread should reach around 190°F (88°C).

Step 10: Cooling

Once baked, remove the loaves from the oven and let them cool on a wire rack for at least 30 minutes before slicing. This cooling period helps the bread to set and finish cooking internally.

Tips for Success:

1. Butter Temperature: Make sure your butter is at room temperature. If it’s too cold, it won’t incorporate into the dough properly, and if it’s too warm, the dough may become too soft and sticky.

2. Patience with Kneading: The dough should be kneaded until smooth and elastic. This ensures that the butter is properly incorporated, giving the Brioche Bâtard its signature tender crumb.

3. Proofing Environment: Yeast loves warmth. If your kitchen is cold, you can create a warm proofing environment by placing the dough in an oven with just the light on or near a radiator.

4. Flavor Variations: While traditional Brioche Bâtard is delicious on its own, you can experiment by adding orange zest, vanilla, or even chocolate chips for a sweet twist.

5. Storage: Once your Brioche Bâtard has cooled, store it in an airtight container or wrapped in plastic wrap. It should stay fresh for about 2-3 days at room temperature. You can also freeze it for longer storage.

Serving Suggestions:

Brioche Bâtard can be served in a variety of ways:

• As a breakfast treat: Slice it and serve with jam, butter, or Nutella.
• For sandwiches: Use it as a base for gourmet sandwiches, pairing it with cheeses, meats, or roasted vegetables.
• With soups: Its light texture makes it a perfect accompaniment to creamy soups or stews.

Making Brioche Bâtard is an enjoyable and rewarding baking experience that will fill your kitchen with the delightful aroma of fresh-baked bread. With a few simple ingredients and a bit of patience, you can bring the taste of France into your home with this classic recipe.