{"id":5242,"date":"2026-08-19T10:20:28","date_gmt":"2026-08-19T10:20:28","guid":{"rendered":"https:\/\/ozone.me.uk\/?p=5242"},"modified":"2026-08-19T10:20:28","modified_gmt":"2026-08-19T10:20:28","slug":"homemade-mon-fournil-brioche","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=5242","title":{"rendered":"Homemade &#8220;Mon Fournil&#8221; Brioche"},"content":{"rendered":"<h1><\/h1>\n<p><em>A from-scratch replica of the Mon Fournil brioche flour \u2014 built to match the original&#8217;s proportions, including the two ingredients that give it that unmistakable French-bakery smell: a whisper of lupin flour and a well-judged ar\u00f4me. Scaled to a 500 g flour batch (one loaf, or a plait, or ~10 rolls).<\/em><\/p>\n<hr \/>\n<h2>The dry mix (per 500 g flour)<\/h2>\n<p>This is your replica of the sachet. Whisk it together \u2014 or batch it ahead (see below) \u2014 then just add the wet ingredients.<\/p>\n<table>\n<thead>\n<tr>\n<th>Ingredient<\/th>\n<th>Amount<\/th>\n<th>Baker&#8217;s %<\/th>\n<th>Notes<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Flour, ~11% protein<\/td>\n<td>500 g<\/td>\n<td>100%<\/td>\n<td>250 g strong white bread + 250 g plain, <strong>or<\/strong> 500 g French T45\/T55<\/td>\n<\/tr>\n<tr>\n<td>Caster sugar<\/td>\n<td>58 g<\/td>\n<td>11.6%<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>Fast-action dried yeast<\/td>\n<td>7\u20138 g<\/td>\n<td>1.5%<\/td>\n<td>One sachet (add a pinch more for a faster rise)<\/td>\n<\/tr>\n<tr>\n<td>Fine salt<\/td>\n<td>5 g<\/td>\n<td>1%<\/td>\n<td>Matches the original; nudge to 7 g if you like it more savoury<\/td>\n<\/tr>\n<tr>\n<td>Lupin flour<\/td>\n<td>4 g (1 tsp)<\/td>\n<td>0.8%<\/td>\n<td>The secret weapon \u2014 golden crumb + nutty aroma. Soy flour is the closest sub<\/td>\n<\/tr>\n<tr>\n<td>Vitamin C powder (ascorbic acid)<\/td>\n<td>small pinch (~50\u2013100 mg)<\/td>\n<td>trace<\/td>\n<td>Optional dough improver; ~1\/10 of a 500 mg tablet, crushed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>The wet ingredients (added fresh, each bake)<\/h2>\n<ul>\n<li><strong>Whole milk<\/strong> \u2014 280 ml, warmed to ~25\u201330\u00b0C<\/li>\n<li><strong>1 large egg<\/strong>, room temperature<\/li>\n<li><strong>Soft unsalted butter<\/strong> \u2014 115 g (push to 150\u2013200 g for a richer brioche)<\/li>\n<li><strong>The ar\u00f4me<\/strong> \u2014 1 tsp vanilla extract <em>plus<\/em> 2\u20133 drops orange-flower water (<em>eau de fleur d&#8217;oranger<\/em>). This pairing is what recreates the Mon Fournil smell. A drop of butter flavouring gets you the rest of the way if you want to chase it.<\/li>\n<li><strong>Egg wash<\/strong> \u2014 1 egg yolk beaten with 1 tbsp milk<\/li>\n<\/ul>\n<hr \/>\n<h2>Method<\/h2>\n<ol>\n<li><strong>Prep.<\/strong> Warm the milk to ~25\u201330\u00b0C. Take the butter out to soften. Beat the egg.<\/li>\n<li><strong>Combine dry.<\/strong> Whisk the whole dry mix together in the bowl of a stand mixer.<\/li>\n<li><strong>Bring together.<\/strong> Add the milk, egg and vanilla (+ orange-flower water). Knead with the dough hook 2\u20133 min to a shaggy dough.<\/li>\n<li><strong>Butter in.<\/strong> Add the soft butter a piece at a time, then knead 8\u201310 min until smooth, glossy and elastic \u2014 it should clean the sides of the bowl and pass the windowpane test.<\/li>\n<li><strong>First proof.<\/strong> Cover. 30 min at 30\u201335\u00b0C, or ~1 h at room temperature, until doubled.<br \/>\n<blockquote><p><strong>Tip:<\/strong> For deeper flavour and much easier shaping, chill the dough for 2 h (up to overnight) after this rise instead. Cold brioche dough handles far better.<\/p><\/blockquote>\n<\/li>\n<li><strong>Shape.<\/strong> Knock back and shape \u2014 a buttered loaf tin, a three-strand plait, or roll into ~10 buns.<\/li>\n<li><strong>Second proof.<\/strong> Cover. ~30\u201360 min until doubled.<\/li>\n<li><strong>Glaze &amp; bake.<\/strong> Brush with egg wash. Bake in a <strong>preheated fan oven at 180\u00b0C<\/strong>:\n<ul>\n<li>Rolls: 15\u201318 min<\/li>\n<li>Loaf \/ plait: 25\u201335 min<\/li>\n<\/ul>\n<p>Deep golden, and ~90\u00b0C internal if you&#8217;re checking with a probe.<\/li>\n<li><strong>Cool<\/strong> on a wire rack before slicing.<\/li>\n<\/ol>\n<hr \/>\n<h2>Batch it ahead (make 5 &#8220;sachets&#8221; \u2248 one 1 kg pack)<\/h2>\n<p>Multiply the dry mix \u00d75 and portion into 5 airtight bags of ~575 g each \u2014 each one is a ready-to-go 500 g flour brioche.<\/p>\n<table>\n<thead>\n<tr>\n<th>Ingredient<\/th>\n<th>\u00d75 batch<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Flour<\/td>\n<td>2.5 kg<\/td>\n<\/tr>\n<tr>\n<td>Caster sugar<\/td>\n<td>290 g<\/td>\n<\/tr>\n<tr>\n<td>Fast-action yeast<\/td>\n<td>35 g (5 sachets)<\/td>\n<\/tr>\n<tr>\n<td>Fine salt<\/td>\n<td>25 g<\/td>\n<\/tr>\n<tr>\n<td>Lupin flour<\/td>\n<td>20 g<\/td>\n<\/tr>\n<tr>\n<td>Vitamin C powder<\/td>\n<td>~0.4 g (a couple of pinches)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>To each ~575 g portion, add <strong>280 ml milk, 1 egg, 115 g butter<\/strong> (+ vanilla \/ orange-flower water).<\/p>\n<blockquote><p><strong>Yeast note:<\/strong> including the yeast makes a true &#8220;just add wet&#8221; sachet \u2014 store cool and use within ~2 months. For indefinite shelf life, leave the yeast out of the batch and add it fresh each bake.<\/p><\/blockquote>\n<hr \/>\n<h2>Storage<\/h2>\n<p>Keeps 2\u20133 days well-wrapped at room temperature. Freezes beautifully, sliced or whole \u2014 refresh a few minutes in a warm oven. Day-old brioche is also the ideal candidate for <em>pain perdu<\/em>.<\/p>\n<hr \/>\n<h3>Why this works (the two flavour drivers)<\/h3>\n<p>The original&#8217;s magic isn&#8217;t the flour \u2014 it&#8217;s the <strong>lupin flour<\/strong> (under 1%, but responsible for the golden crumb and nutty, distinctly-French aroma most home bakers never achieve) and the <strong>ar\u00f4me<\/strong> (a proprietary vanilla\/butter-type flavouring, mimicked here with vanilla + orange-flower water). Get those two right and you&#8217;re matching the smell, not just the texture.<\/p>\n<p><em>Allergen note: contains gluten, egg, milk and lupin. Lupin can cross-react with peanut allergy \u2014 flag it if serving guests.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A from-scratch replica of the Mon Fournil brioche flour \u2014 built to match the original&#8217;s proportions, including the two ingredients that give it that unmistakable French-bakery smell: a whisper of lupin flour and a well-judged ar\u00f4me. Scaled to a 500 &hellip; <a href=\"https:\/\/ozone.me.uk\/?p=5242\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,6],"tags":[],"class_list":["post-5242","post","type-post","status-publish","format-standard","hentry","category-cooking","category-home-life"],"_links":{"self":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/5242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5242"}],"version-history":[{"count":1,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/5242\/revisions"}],"predecessor-version":[{"id":5243,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/5242\/revisions\/5243"}],"wp:attachment":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}