BRIOCHE on Campfire Cooking Cast Iron DUTCH OVEN Bertinet's slap and fold technique

Ingredients
500g unsalted cold butter (fridge-cold, not freezer-cold).
1000g bread flour
100g sugar
10g of dry yeast (20 of fresh yeast).
20g salt
700g eggs about 12 eggs (weigh them! Egg weights vary widely. The weight refers to the contents of the eggs, sans shells)
Steps
Cut the butter into small cubes and set aside. (This is important, as you will gradually have to incorporate the butter).
In a large mixing bowl put the flour, sugar, salt, yeast, and eggs. Use a dough scraper to combine this into a cohesive mass.
Turn out the mass of dough onto an UNFLOURED work surface. Use the dough scraper to help you. It is crucial that you use an unfloured surface, as you do not want to add any flour to the dough. Knead the dough well using the French folding method. This will not be easy at first. The dough will be very soft and feel very strange, but after working it for about 10 to 15 minutes, the dough will come together. This gluten development is important.
We now start to gradually add the butter. Add a few butter cubes, and work them into the dough using the French folding method. As you slap and fold, the cubes will become very thin sheets and will be integrated into the dough. This will take a good 20 minutes. When you are done, you will end up with a very silky, smooth, and soft dough. The dough will have a sweet, buttery, smell that's very enticing and pleasing.
Lightly flour the work surface and shape the dough into a ball.
Place in a large bowl, cover, and let rise at room temperature for the night.
The cool rise is very important. We want the butter to remain cold, otherwise it will be impossible to work with the dough.
When ready to bake, shape the dough as desired (I like to make 14 balls of dough from it, and place 7, staggered, in a greased loaf pan. This is called Brioche Nanterre, and it is wonderful). Cover and let rise for 2.5 hours.
30 minutes before baking, preheat the Cast Iron to about 200 to 250C on the open pit fire.
I like the brioches unadorned. The brioche should rise very well, more than twice their size.
Bake for about 30 to 40 minutes. If the brioche darkens too quickly, cover loosely with foil. The finished brioche should be dark golden in color, and register 95C inside. Remove from the pan and cool on a rack.
P.S.
to control the Cast Iron pan temperature use a laser thermometer.
Notes
My favorite brioche recipe, and then one I have had the most success with, is Richard Bertinet's recipe from "Crust" (an excellent book that should be on the shelves of any bread baker). Incidentally, it is also the first brioche recipe I have ever attempted. It is a hand-kneaded dough. I recommend to anyone making brioche to try their hands at making brioche dough by hand. It is very satisfying and also quite magical in how the dough comes together. You also learn a lot about proper brioche dough this way.
Enjoy and have a good time with this recipe,
Gerard
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Thanks to: Barebones Living Europe & Skottsberg for life.
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Grill:
Barebones Cowboy Fire Pit Grill
bareboneslivin...
Skottsberg TRADITIONAL CAST IRON
www.skottsberg...
Skottsberg Braadpan Cast Iron
Skottsberg Serveerplank 45 x 35 cm Wood Works
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you in the next video!

[@aaronbazan702]

Really Cool thanks from Texas ✌️👍

[@gerardmasterbbq]

@@aaronbazan702 Thank you. Love Texas. I spent a beautiful summer there in my young times.

[@chrish5226]

Endeless gratitude. I am now a campfire baker, with my favourite cast iron, of my favorute bread. I added pumpkin puree to the dough and adjusted accordingly, and i now have a backlog of orders from fellow campers.

[@gerardmasterbbq]

Sounds very interesting. I never tried adding some pumpkin. Sometimes for the next time. Thanks for sharing. Regards Gerard