PAN BRIOCHE E WATER ROUX - IL PANE CHE RESTA MORBIDO PER SEMPRE (Hokkaido Bread)

Introduction

This tutorial will guide you through the process of making Pan Brioche, also known as Hokkaido Bread, using a technique called water roux. This method ensures that the bread remains soft and fluffy for an extended period. With just a few ingredients and some patience, you can create a delicious loaf perfect for breakfast or as a base for sandwiches.

Step 1: Prepare the Water Roux

The water roux is a key component that adds moisture to the bread, keeping it soft.

1. Gather your ingredients:

   • 20 g of flour
   • 100 g of water

2. Mix the flour and water in a saucepan.

3. Heat the mixture over medium-low heat, stirring constantly until it thickens and reaches a paste-like consistency.

4. Remove from heat and let it cool completely before using it in your dough.

Step 2: Prepare the Dough

Now that your water roux is ready, you can make the dough.

1. Gather the following ingredients:

   • 360 g of flour
   • 140 g of whole milk
   • 40 g of sugar
   • 1 whole egg (if using a larger egg, increase flour by 10 g)
   • 40 g of butter, softened
   • 3 to 5 g of salt
   • 8 g of fresh yeast

2. In a mixing bowl, combine the flour and sugar.

3. Add the salt, making sure it doesn’t come into direct contact with the yeast.

4. Dissolve the fresh yeast in the warm milk.

5. Add the egg and the water roux to the mixing bowl.

6. Gradually incorporate the milk mixture into the flour mixture while mixing.

7. Once combined, add the softened butter and knead the dough until smooth and elastic.

Step 3: First Rise

Allow the dough to rise for the first time.

1. Place the kneaded dough in a greased bowl.
2. Cover it with a damp cloth or plastic wrap.
3. Let it rise in a warm area until it doubles in size, approximately 1 to 2 hours.

Step 4: Shape the Dough

After the first rise, it's time to shape the dough into a loaf.

1. Gently deflate the dough and turn it out onto a lightly floured surface.
2. Divide the dough into equal portions (for example, three or four pieces).
3. Shape each piece into a ball and then flatten slightly.
4. Roll each piece into a log shape, then place them into a greased loaf pan.

Step 5: Second Rise

The second rise will help the dough develop even more texture.

1. Cover the shaped dough again with a damp cloth or plastic wrap.
2. Allow it to rise until it has doubled in size, about 30 to 60 minutes.

Step 6: Bake the Bread

Now it's time to bake your Pan Brioche.

1. Preheat your oven to 180°C (350°F).
2. Once the dough has risen, place it in the preheated oven.
3. Bake for about 30 to 35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
4. If the bread browns too quickly, cover it loosely with aluminum foil.

Step 7: Cool and Serve

After baking, cooling the bread properly is essential.

1. Remove the bread from the oven and let it cool in the pan for about 10 minutes.
2. Transfer the loaf to a wire rack to cool completely.
3. Once cooled, slice and enjoy your soft and fluffy Pan Brioche.

Conclusion

You've successfully made Pan Brioche using the water roux method! This bread is perfect for various uses, from sandwiches to simply enjoying with butter. Store any leftovers in an airtight container to maintain softness. Enjoy baking, and consider experimenting with different fillings or toppings for your next loaf!