Brioche

Brioche

Makes 2 loaves

For the starter (the night before)

INGREDIENTS

100 gr AP flour
100 gr water
1 gr dry yeast

PREPARATION

Mix everything together and cover till needed.

For the brioche

INGREDIENTS

500 gr AP flour
12 gr sea salt
60 gr sugar
5 gr dry yeast
5 large eggs
120 gr milk
the starter
225 gr butter soft at room temperature

For the egg wash

1 large egg
1tsp heavy cream

 

PREPARATION

  1. In a bowl of a mixer fitted with the hook attachment, mix flour, salt, sugar, yeast, eggs, milk and the starter and mix till everything is combined.
  2. Let it rest for half an hour minimum to 1 hour. DO NOT SKIP THIS STEP.
  3. Once the dough is rested, start beating on medium speed, adding the butter slowly.
  4. Continue beating on high speed until all the dough is completely wrapped around the hook. This means that gluten has fully developed.
  5. Transfer the dough to a container and let rise in a cool place for about 3-4 hours. It should be double or even triple in size.
  6. Flour a dry surface and transfer the dough. Divide the dough into 2 equal parts and lt it rest for 30 minutes.
  7. Transfer to the loaf pans and let them rise for about 2 hours- till double in size.
  8. Preheat the oven at 180C.
  9. Prepare the egg wash and brush over the loaves surface.
  10. Bake for 30-35 minutes approximately.

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