Why is butter incorporated into the dough last when making Brioche?

  • Why is butter incorporated into the dough last when making Brioche? Jay

    I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice.

    The recipe basically leaves out the butter until the very end when the dough is fully mixed and hydrated. Only then does the recipe require the butter to be slowly added into the dough tablespoons at a time using a wooden spoon.

    I am usually used to creaming the butter at the very beginning or using melted butter in the wet ingredients and then mixing it with the dry ingredients. Incorporating the butter into the dough at the end using a wooden spoon took quite a while and was a pretty good workout for my arms.

    I took a look at other Brioche recipes on the internet and pretty much all of them add the butter into the dough at the very end.

    So my question is why is the butter incorporated only after the dough is fully formed?

    What would happen if I were to cream the butter with the sugar(small amount of it) and egg at the beginning before adding it to the sponge and dry ingredients?

  • The reason is that butter can inhibit gluten formation. It 'coats' the proteins that would form gluten. You knead the dough first to get gluten, and then add the butter afterward around the already formed gluten.

    You can add it earlier, you just end up with less gluten and a more tender dough.

    Creaming isn't usually done with bread, as its purpose is air bubble formation.

bread butter
Related questions and answers
  • Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I saved it by doing something magical to the temperature and stirring vigorously, but I don't know what I did. Every other time, Once it starts separating, it is a lost cause. I use the same pan, same stove, same wooden spoon to stir, and I think I am either using heat that is too high, or too low and too long. Help!

  • My wife made some chocolate chip cookies tonight using the same recipe she has for years; it's the one on the back of the Tollhouse Chocolate Chips bag. The only modification she makes to the recipe... it hard to believe that this would be the culprit (someone may very well prove the cooking n00b wrong though). FWIW, please don't critique the recipe ;), as we really only want to know why they came out as biscuits when my wife has used this recipe exactly and successfully in the past. She has followed the same routine every time she has made them except for the use of a mixer and different brands

  • Possible Duplicate: What does it mean to “fold in” an ingredient into a mix? I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites. What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know when I'm done? I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get

  • My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... till golden brown. Cool before using in the bread. Prep all the ingredients you will need ahead. This will help to make things move faster. In a large bowl add the "night before" mixture

  • TABLESPOON SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring on my counter and rolling pin, the dough was very spongy. It was not even close to something I could fold, as the recipe called for. I added at least an extra cup of flour in the end. I am a beginner... overnight, before rolling out -- this made the butter softer so that when rolled it melted into the dough, but the even before the melting the dough looked way too wet. (For what it's worth, I measured my

  • things have suddenly gone crazy at work and I'm not going to have time to have a marmalade making session now for a week or two. How well will my sevilles last if I wait that time before making my marmalade? Are greengrocers and supermarkets getting sevilles in pretty much daily? In which case I think I'll just go out again and buy more when I have a bit more time (so long as I do it before... always freeze the sevilles I already have) since seville oranges are one of those very few products which are still truly seasonal. How does the supply chain work, and why are they so seasonal when so

  • recipe was creamed butter, powdered sugar, flavorings and flour . dough is dry and crumbly not the usual consistency of spritz dough - should I try adding more butter ?

  • I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then: Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread

  • include a dry powder, such as mandelkipferl, but I can't think of a fruity powder to use. And I am afraid that adding fruit-based ingredients will make the dough too liquid. My current best idea is to proceed like making raspberry leather, but after I have reduced the strained raspberry juice, to add it to the dough instead of letting it dry. I am not sure if it will work. My questions: Do you...I saw a recipe for green tea shortbread cookies with white ganache filling and fell in love with it. But here, it is quite hard to get any matcha, the few Amazon marketplace sellers have very high

Data information