Brioche Basics

Which of the following is a primary ingredient in brioche dough?

• Water

• Butter

• Olive oil

• Vinegar

What is the first step in activating yeast for brioche dough?

• Mixing it with flour

• Dissolving it in warm water

• Adding it directly to the dough

• Freezing it

Which of the following is NOT typically an ingredient in brioche dough?

• Eggs

• Sugar

• Baking powder

• Salt

What is the ideal temperature range for activating yeast?

• 30-35°C

• 40-45°C

• 20-25°C

• 50-55°C

How long should you knead brioche dough to develop gluten properly?

• 5-7 minutes

• 10-15 minutes

• 20-25 minutes

• 30-35 minutes

What is the purpose of proofing brioche dough?

• To develop flavor

• To allow the dough to rise

• To make the dough easier to shape

• All of the above

How many times should brioche dough be proofed before baking?

• Once

• Twice

• Three times

• Four times

Which of the following is a common shape for brioche before baking?

• Braid

• Round ball

• Square

• Triangle

At what temperature should brioche typically be baked?

• 150°C

• 180°C

• 200°C

• 220°C

How long should brioche be baked to achieve a golden brown crust?

• 10-15 minutes

• 20-25 minutes

• 30-35 minutes

• 40-45 minutes