Brioche – Nanterre


I need to share this with you.

I have literally (about thirty seconds ago) just finished the best sandwich I think I’ve ever had. My hands are still sticky from the mustard mayo.

I savoured my last bite, sat there in pure food heaven and had to get right onto my computer to blog this.

Yeah, it was only a BLT. But it was a BLT enrobed in gloriously buttery, soft, toasted, freshly baked brioche. Whoa. Can you seriously think of anything better than applewood smoked bacon, fresh crisp lettuce, juicy tomatoes, hot mustard mayo and plush brioche bread.

I am 82 percent sure you’re drooling right now.

It’s those kind of lunches that make you sit up and think, food is bloody amazing.

Making that little bit of extra effort to have a damn brilliant meal just makes my day so much better, even if it is only a few bites of a sandwich. They were flipping delectable, memorable bites.

I’ve made brioche before. It was ok. To be honest, at the time, I thought it was pretty good seen as I hadn’t made it before or had it fresh. Looking back on it now however, it was a bit dense.

This brioche however, my my, just look at it! Its gorgeous in all of its deep golden colour. The texture is oh so soft and airy. Making it into a loaf and not little buns means you have less crust and more buttery, delicate bread in the centre.

In all seriousness, I can’t fault this brioche; the texture is indescribable.

I don’t even care that this is turning into a love letter to brioche, I know I sound slightly obsessive. It doesn’t coat your mouth or clump up like shop bought brioche, it just melts in your mouth.

Ok guys, I’m going to stop now.

Just two last parting words.

Brioche. Amazing.
niobosandwichIngredients – Makes 2 Brioche Loaves (Recipe adapted from The Bouchon Bakery)

  • 270g all-purpose flour
  • 6g instant yeast
  • 30g caster sugar
  • 7g sea salt
  • 135g eggs
  • 45g milk
  • 125g unsalted butter, soft and cubed
  • 1 egg for egg wash (you will probably have leftover egg from the weight above)


The night before:

  • Place the flour and yeast into the bowl of a stand mixer with the dough hook attachment. Mix the yeast into the flour for a few seconds. Add the remaining ingredients, apart from the butter, into the flour mix and mix on low-speed for roughly 5 minutes until the ingredients have combined. Continue to mix on low-speed for 15 minutes. Next, add the butter in small cubes at a time. Continue to mix until all the butter is incorporated into the dough. Continue to mix the dough on low-speed for 10 minutes.
  • Tip the dough out of the stand mixer, onto a lightly floured surface. Pull the dough from the outer edges and press these into the centre of the dough. Continue to do this all around the dough until it’s tight and smooth underneath. Place in a buttered bowl and cover with cling film at room temperature for 1 hour.
  • Turn out the brioche dough and repeat the pulling and pressing to knock out the air. Place the dough back into the bowl and cover. Refrigerate overnight.

On the day:

  • Grease two loaf tins with softened unsalted butter.
  • Gently tip the dough out of the bowl onto a lightly floured surface. Lightly pat the dough to release any air bubbles. Divide the dough into twelve 50g balls. Cup your hand around one of the dough balls and begin to roll it against the floured surface in circular motions; pressing down so that it makes contact with the table. Continue to roll until the top of the ball is smooth and tight. Continue with the rest of the dough.
  • Place 6 of the brioche balls in each loaf tin; three long and two wide like six dots on a domino. Cover your loaf tins loosely with greased cling film and leave to prove in a warm place for 2 1/2 to 3 hours, until doubled in size. The balls should have significantly risen and be touching each other.
  • While your loaves are proving, pre-heat your oven to 175C.
  • Brush the tops of the loaf gently with beaten egg.
  • Bake the loaves for 20-25 minutes until the top is a deep golden colour and a skewer inserted into the centre comes out clean.)
  • Turn out the loaf immediately and leave to cool completely before eating.

For an amazing BLT

  • Fry applewood smoked bacon (or any damn good bacon, because all bacon is good), set aside until needed or keep warm in the oven.
  • Slice two thick pieces of brioche from the loaf and butter both sides.
  • Toast each side in a frying pan until beautifully golden and crisp.
  • Slather each piece of brioche with mustard mayonnaise (2 parts mayonnaise to 1 part mustard depending on how hot you like it.)
  • Layer on crisp lettuce and large fresh tomatoes.
  • Top with crispy bacon and toasted brioche.
  • Die and go to heaven.

Author: thegreedysprout

A plant and animal loving baker!

6 thoughts on “Brioche – Nanterre”

  1. I have a question: do you put water on your yeast or you just put the yeast directly to the flour? just curious. Kindly reply. Thanks


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