Tartine Olive Oil Brioche

Brioche is one of my favorite breads. I don’t make it as often as I’d like because of the amount of butter in it. But there is no denial that butter is why brioche tastes so incredibly rich. The olive oil brioche may be coming close to the buttery version. Give it a try. You might not miss the butter as much as you’d think, at least I don’t. Use a good strong flavor extra-virgin olive oil, this brioche can stand on its own. Flavoring with orange blossom water is traditional, but not essential, to this recipe which comes from southern France, a region where olive oil is more prevalent than butter.
This recipe is similar to the Tartine Brioche posted earlier: using natural leaven and an overnight poolish. Butter is substituted with olive oil and sugar with honey. It’s a lighter version following all the same bread-making steps. The dough is forgiving and versatile. Think French toast or ice cream sandwich. Stale crumbs can find new uses on the bottom of fruit tarts. You can freeze the dough after bulk fermentation for later use. Just thaw the dough in the refrigerator, shape and proof and then bake. My breakfast is complete having a freshly-baked olive oil brioche and a cup of cafe latte — in my pajamas. No guilty pleasure; simply pure pleasure!

 

Made half (50%) the recipe weights

 

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3 Comments

  • Reply
    TONY
    July 18, 2015 at 12:14 am

    I TRIED THIS RECIPE TODAY AND OBVIOUSLY I MESSED IT UP —- WHEN I GOT ALL INGRED. MIXED I HAD SOMETHING LIKE PANCAKE BATTER — IT SHOULD BE THICKER RIGHT? — I USED 5 EGGS TO GET THE 250 g AMT.— I AM CONCERNED ABOUT WHAT HAPPENED — I REALLY LIKE BRIOCHE SO I WILL TRY AGAIN TOMORROW — WHAT SHOULD THE DOUGH LOOK LIKE WHEN THE MIXING IS FINISHED — THANKS FOR YOUR HELP —

    TONY KIRK

  • Reply
    flour.ish.en
    July 18, 2015 at 12:43 am

    One U.S.-size large egg weighs about 45-50g. You are not off there by using five eggs (for 50% scaling). Did you use bread flour? It has higher protein content than AP flour. Generally, I use King Arthur Flour and have been sticking with the same flour for all my baking needs. Dough should feel like loose clay but sticking to your fingers. Maybe your kitchen is too warm, which is more of a factor when butter is used.

  • Reply
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