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Shaping Rising and Baking
Gently punch down dough. Cover with plastic wrap; refrigerate for 2 to 18 hours. Although dough does not actually rise during refrigeration, it is considered a rising time. Cut off 1/4 of dough for top knot; set aside. On a lightly floured work surface, shape remaining dough into a ball; place in prepared brioche mold. With fingers, form a deep hole in center of ball by pushing almost to bottom of pan. To form top knot, shape reserved dough into a teardrop shape; gently press narrow section well down into hole. Cover; let rise until doubled and indentation remains after lightly touching side of dough with finger. The amount of rise-time will vary with temperature of dough, about 2 to 4 hours.
Lightly brush brioche with egg glaze. Bake in preheated 425ºF (375º convection) oven for 8 minutes. Reduce temperature to 375ºF (325ºF for convection oven) and continue baking for 15 minutes or until well browned. If needed, loosely cover top with aluminum foil to prevent over-browning. When baked, the internal temperature will measure 200ºF with an instant-read thermometer and bottom will sound hollow when tapped. Unmold brioche; transfer to wire rack to cool.
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