Does using a sponge in a brioche make a difference?

I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?

Best Answer

In general, preferments of any kind are used for several reasons:

They activate questionable yeast to make later rises more effective
This is less of a concern these days with freeze-dried yeast and freezers that keep them viable forever.
They promote a more open texture
With the extra time to rise and distribute themselves, the yeast blow the dough up into large pockets instead of a bunch of small pockets. This will happen less with a very wet preferment like a sponge but it will still make a noticeable difference in the texture.
They enhance the flavor
The longer the yeast are able to work the better the bread will taste. If you put your sponge in the fridge overnight the yeast will slow down but keep working and in the morning you will have maximized your flavor.

With all of these reasons the choice is totally yours. You will see a definite improvement using a preferment, especially with something like brioche that should be rich and flavorful. If you are in a hurry though- a fast brioche would be better than none at all.

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Quick Answer about "Does using a sponge in a brioche make a difference?"

Production. The production of brioche usually follows the sponge and dough process, although other methods such as straight dough or short pre-ferments, can be used. The brioche with sponge has all the advantages that accompany long fermentation.

What does a sponge do for bread?

The sponge mixing method produces breads that have much more complex flavors and a lighter texture. This method is particularly desirable for whole grain breads. The sponge method does, however, create a longer process for the bread from start to finish.

What makes a good brioche?

A brioche bread has a soft, fluffy structure and slightly sweet flavour. A brioche uses a what you would call very rich dough. The dough contains quite a lot of butter and eggs which give it that unique texture and flavour.

Why is my brioche chewy?

All-purpose flour has less protein in it and will develop less gluten, which determines the chewiness of the bread. So, your brioche with AP flour will be slightly less chewy, but still soft and buttery.

Brioche Bread Recipe and BIG NEWS!!!

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Images: Yan Krukov, Tim Douglas, Tim Douglas, Gustavo Fring