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–+ servings

Brioche Nanterre

This Brioche Nanterre is a classic French enriched bread featuring a two-flour blend, cold temperature technique, and an overnight cold ferment for deep flavor and a perfectly soft buttery crumb. Baked in a 9x5 loaf tin with eight pull-apart rolls, this is a bakery-quality brioche made at home with professional technique.
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Course: Bread, Breakfast, Dessert
Cuisine: French
Keyword: brioche loaf recipe, brioche nanterre, brioche nanterre recipe, buttery brioche, cold ferment brioche, enriched bread recipe, french bread recipe, french brioche recipe, homemade brioche, how to make brioche, overnight brioche, pull apart brioche loaf
Servings: 1 loaf

Ingredients

Brioche Dough

  • 185 g bread flour
  • 80 g Bagatelle T65 flour replace with all purpose flour or bread flour if you do not have
  • 133 g whole eggs whisked, cold
  • 27 g whole milk cold
  • 32 g sugar
  • 5 g salt
  • 3 g instant dry yeast
  • 133 g unsalted butter cut into small cubes, kept cold

Egg Wash

  • 1 egg
  • 1 tbsp milk

Optional

Instructions

  • Chill everything: Weigh all ingredients the night before or a few hours ahead and refrigerate — including eggs, milk, butter cubes, and your mixing bowl.
  • Initial mix: Combine bread flour, T65 flour, sugar, salt, yeast, eggs, and cold milk in the cold mixing bowl. Mix on low until no dry flour remains then increase to medium and knead until the dough is cohesive and developing strength.
  • Check dough temp: Dough should be around 68°F before adding butter. If too warm press plastic wrap against the surface and refrigerate the entire bowl until it comes back down.
  • Add butter: Lower speed slightly. Add cold butter in thirds, a few cubes at a time, waiting for full incorporation before the next addition. Alternate low and medium speed. Process takes around 15 minutes in a spiral mixer. Dough temperature must not exceed 75°F.
  • Windowpane test: Dough should be extremely smooth and glossy with a thin translucent windowpane. Final temp should not exceed 75°F.
  • Bulk ferment: Shape into a smooth ball, cover, and ferment at room temperature for 1 hour.
  • Letter folds and cold ferment: Degas on a lightly floured surface and perform 2 rough letter folds. Place in an airtight container, flatten slightly, and refrigerate at least 12 hours and up to 24 hours.
  • Divide and shape: Divide cold dough into 8 pieces of approximately 75g each. Roll into smooth tight balls and place side by side in a 9x5 inch loaf tin.
  • Final proof: Cover and rise until doubled in size, about 2 hours. Use visual cues over the clock.
  • Bake: Preheat oven to 350°F. Gently brush with egg wash and optionally sprinkle with pearl sugar. Bake for 20-25 minutes until deeply golden and internal temperature reaches 190°F. Remove from tin immediately and cool on a wire rack.