I am still struggling to get a good recipe.<\/em><\/p>\n I think this is too wet of a dough. I am currently making one with 3 eggs but only 200ml of milk, but I had to add another 100g of flour to make it manageable…<\/p>\n A from-scratch replica of the Mon Fournil brioche flour \u2014 built to match the original’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 ~10 rolls).<\/em><\/p>\n 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 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 Deep golden, and ~90\u00b0C internal if you’re checking with a probe.<\/li>\n <\/p>\n 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 pain perdu<\/em>.<\/p>\n The original’s magic isn’t the flour \u2014 it’s the lupin flour<\/strong> (under 1%, but responsible for the golden crumb and nutty, distinctly-French aroma most home bakers never achieve) and the ar\u00f4me<\/strong> (a proprietary vanilla\/butter-type flavouring, mimicked here with vanilla + orange-flower water). Get those two right and you’re matching the smell, not just the texture.<\/p>\n 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":" I am still struggling to get a good recipe. I think this is too wet of a dough. I am currently making one with 3 eggs but only 200ml of milk, but I had to add another 100g of flour … Continue reading
\nThe dry mix (per 500 g flour)<\/h2>\n
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\n \nIngredient<\/th>\n Amount<\/th>\n Baker’s %<\/th>\n Notes<\/th>\n<\/tr>\n<\/thead>\n \n Flour, ~11% protein<\/td>\n 500 g<\/td>\n 100%<\/td>\n 250 g strong white bread + 250 g plain, or<\/strong> 500 g French T45\/T55<\/td>\n<\/tr>\n \n Caster sugar and Vanilla Sugar bad<\/td>\n 75 g<\/td>\n 11.6%<\/td>\n Original was 60 g, but I find 75g better, and the vanilla bag makes a nice addition.<\/td>\n<\/tr>\n \n Fast-action dried yeast<\/td>\n 7\u20138 g<\/td>\n 1.5%<\/td>\n One good teaspoon. Important to dilute in a little warm water with some sugar.<\/td>\n<\/tr>\n \n Fine salt<\/td>\n 7 g<\/td>\n 1%<\/td>\n 7 g if you like it more savoury<\/td>\n<\/tr>\n \n Lupin flour<\/td>\n 15 g (1 tbsp)<\/td>\n 0.8%<\/td>\n The secret weapon \u2014 golden crumb + nutty aroma.<\/td>\n<\/tr>\n \n <\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n The wet ingredients (added fresh, each bake)<\/h2>\n
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\nMethod<\/h2>\n
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\nStorage<\/h2>\n
\nWhy this works (the two flavour drivers)<\/h3>\n