Traditional Vendée Brioche recipe by Chef Jean Larroque

1. Kneading (Stand mixer with paddle attachment)

Place all ingredients from Step 1 in the bowl and knead for 20 minutes at 1st speed to structure the dough.
Then incorporate the sugar (Step 2) and continue kneading for 10 minutes.
Finally, add the softened butter (Step 3) and knead for another 10 minutes until you obtain a smooth and homogeneous dough.
Dough temperature: 25°C – 26°C, ideal for the upcoming fermentation.

2. Bulk fermentation, essential for flavor development

Let the dough proof for 2 hours, folding it halfway through to strengthen the dough structure and ensure even development. Once bulk fermentation is complete, store the dough at 4°C; this cold resting period firms up the dough and facilitates shaping, ensuring regular braids and a harmonious final result.

3. Dividing and Pre-shaping

Divide the dough (e.g., 540g for one mold, i.e., 3 pieces of 180g). Let rest.
The Vendée brioche is characterized by its three-strand braid shape. It is important not to braid the dough too tightly so the brioche can develop well during baking.
Shape a three-strand braid without tightening the dough too much. Place the braid in the Maé brioche mold, designed to allow the brioche to develop and achieve a beautiful final appearance.

4. Final Proofing and Finishing

This is the final fermentation phase before baking.
Let rise for 2h to 2h30 at a temperature of 26-28°C, until the braid almost reaches the edge of the mold. (This step is essential to guarantee optimal volume and a light, airy crumb.)
Before placing in the oven, brush the surface with a mixture of egg yolk and a pinch of salt to obtain a beautiful shiny golden color.

Baking:

Bake in a deck oven at 145°C.
Baking is complete when the brioche reaches 94°C at the core. This criterion is essential according to Jean Larroque to ensure optimal softness and a stringy crumb.