For brioche and also the pain de mie, it can be helpful to have options for batch sizes. If you are headed to a potluck supper and need buns for a crowd, you may want the larger batch. It can even be doubled successfully, the only limitation being the capacity of your mixer. Consider what you would like to bake, and how many, and then refer to the section below to determine which batch size is appropriate.
HERE ARE WEIGHTS FOR VARIOUS ITEMS
HAMBURGER BUNS: 75 grams, as many as desired. “Sliders” can be made with roughly half the weight.
NANTERRE (A FRENCH SANDWICH LOAF): 8 pieces at 60 grams or 75 grams, depending on pan size.
SAVORY TART: 200 grams
COFFEE CAKE: 300 grams
Divide the dough according to what you want to make, referencing the weights shown above. The batch size will accommodate a variety of options. See Dividing for instructions.
| 900 grams | 1,350 grams | ||||
| INGREDIENTS | VOLUMETRIC (APPROXIMATE) | VOLUMETRIC (APPROXIMATE) | BAKER’S % | ||
| All-purpose flour | 398 | 3¼ cups + 1 tablespoon | 597 | 5 cups | 100% |
| Water | 36 | 2 tablespoons + 1½ teaspoons | 53 | scant ¼ cup | 9% |
| Salt, fine | 10 | scant 1¾ teaspoons | 15 | 2½ teaspoons | 2.50% |
| Yeast, dry instant | 10 | 1 tablespoon + ½ teaspoon | 15 | 1 tablespoon + 2 teaspoons | 2.50% |
| Eggs, large | 199 | 4 | 299 | 6 | 50% |
| Butter, unsalted | 199 | ¾ cup + 2 tablespoons (14 tablespoons) | 299 | 1¼ cups + 1 tablespoon (21 tablespoons) | 50% |
| Egg wash, if making hamburger buns or the Nanterre | |||||
| Sugar | 48 | ¼ cup | 72 | ¼ cup + 2 tablespoons | 12% |
| Total Weight | 900 | All | 1,350 | All | 226% |
PREPARE
Scale and chill all ingredients.
DAY ONE
MIX
In the bowl of a stand mixer fitted with a dough hook, mix the flour, salt, and yeast until combined.
Add the water and whole eggs and mix on low speed until the dough is fully homogeneous, stopping to scrape the sides and bottom if necessary.
Cover the mixer bowl and allow the mixture to rest for 20 minutes.
While you wait, use a rolling pin to pound the chilled butter into flat pieces, roughly ¼ to ½ inch thick. Chill until use.
After the rest period, add all the sugar and mix for 4 to 5 minutes on medium speed, to achieve a smooth and elastic dough.
With the mixer on medium-low, add the butter in 5 to 6 stages. Allow each addition to incorporate before adding the next.
After all the butter is incorporated and the dough is smooth, place the dough on a floured sheet pan. Lightly flour the top surface and flatten the dough. Cover the dough to prevent a skin from forming.
Rest the dough for 1 hour at room temperature. At 30 minutes, fold it into thirds like a letter, then lightly dust the top and flatten it once again.
Cover the dough and place in the refrigerator for 4 to 24 hours. During this time the dough will firm and develop flavor. It will also be easier to shape when cold.
After the cooling stage you can use the dough in any of the following ways.
LATER ON DAY ONE; OR ON DAY TWO
SHAPING
Note that the final proof for brioche will be quite long. It may take 2 to 3 hours for the dough to warm and rise after being refrigerated. Put covered, shaped items in a warm, draft-free place to proof.
HAMBURGER BUNS (3-INCH)
Lightly grease a 13 by 18-inch sheet pan, or line it with parchment paper.
Divide as many buns as desired at 75 grams. See Dividing for instructions.
Round the pieces and place on the pan, leaving a few inches between them so that they don’t touch while proofing. I space them 6 to a sheet pan.
Cover with plastic wrap, or place the pan inside a plastic bag to rise.
Proof until at least doubled.
Toward the end of the proof, preheat the oven to 425°F.
Gently brush with egg wash. Bake for 14 to 16 minutes, until the buns are a deep golden brown.
NANTERRE (8½ BY 4½-INCH OR 9 BY 5-INCH PAN)
A Nanterre is brioche baked in a loaf pan.
Lightly grease an 8½ by 4½-inch or a 9 by 5-inch pan.
Divide 8 pieces of dough at about 60 grams each for the 8½ by 4½-inch pan, or about 75 grams each for the 9 by 5-inch pan. See Dividing for instructions.
Round the pieces into balls and place in the prepared pan in two even rows. Cover with plastic wrap, or place inside a plastic bag to rise. See Shaping for instructions.
When the rising dough feels very light to the touch (this often takes as long as 90 to 120 minutes to happen), gently brush with egg wash.
Toward the end of the proof, preheat the oven to 375°F.
Bake for 30 to 35 minutes, or until the loaf is a deep brown.
SAVORY TART (10-INCH)
A savory tart is similar to a quiche, but uses brioche dough for the crust instead of the standard pâte brisée.
Lightly grease a 10-inch tart pan.
Divide a dough piece at 200 grams. See Dividing for instructions.
On a lightly floured surface, roll the dough into a rough 8-inch circle, then place in the tart pan.
Cover the pan and rest the dough for 20 minutes while preparing the toppings and filling.
TART FILLING
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Zucchini | 150 | 1 medium |
| Onion | 50 | 1 medium |
| Olive oil, extra virgin | 11 | 1 tablespoon |
| Eggs, large, lightly beaten | 150 | 3 |
| Heavy cream | 120 | ½ cup |
| Feta cheese, crumbled | 40 | ⅓ cup |
| Salt, fine | ||
| Black pepper, ground |
PREPARE
Cut the zucchini on the diagonal into ½-inch slices.
Peel the onion and cut in half. Place the flat side of the onion on the cutting board and cut the onion into ¼-inch-thick slices.
METHOD
In a medium sauté pan, heat the oil until shimmering. Add the zucchini and the onion. Season to taste with salt and pepper and sauté until well colored. Cool and reserve until use.
In a small bowl, combine the beaten eggs and cream. Season with salt and pepper and reserve until use.
Preheat the oven to 425°F.
FILL THE TART SHELL
After 20 minutes, use your fingers to evenly flatten the relaxed dough into the pan and up the sides.
Arrange the cooled sautéed vegetables in the tart shell. Pour in the egg-and-cream mixture, stopping about ¼ inch from the top so that it won’t overflow.
Garnish with the feta cheese.
Carefully slide the tart into the oven and bake for 30 to 35 minutes, or until the filling is set and the crust is a deep golden brown.