Bread Brioche
Ingredients
- 333.3 gWheat flour
- 13.3 gFresh baker's yeast
- 66.7 mlWhole milk
- 2 pcEgg
- 100 gUnsalted butter (diced)
- 26.7 gWhite sugar
- 6.7 gGray sea salt
Method
A stringy crumb that stretches, a thin golden crust that cracks under the finger. The butter provides a richness that coats the palate, balanced by a hint of salt.
- 1
In the mixing bowl, pour the lukewarm whole milk. Crumble the fresh baker's yeast into it. Let it bubble for a few minutes.
- 2
Add the wheat flour, white sugar, grey sea salt, and eggs. Knead at low speed until the dough is homogeneous and begins to pull away from the sides.
- 3
Add the diced butter gradually. Increase speed. The dough should become smooth, elastic, and slap against the bowl. It should no longer stick to your fingers.
- 4
Cover with a cloth. Let rest in a warm place until the dough doubles in size. It should be puffy and supple.
- 5
Punch down the dough. Divide into regular balls and place them in a buttered mold. Let rise a second time until the balls touch each other.
- 6
Bake at 180°C. The crust should be deep golden. The bread is done when it sounds hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- Butter should be cold but malleable, do not add it if it's too soft.
- If the dough gets too warm during kneading, let it rest for 5 minutes in the fridge before continuing.
How long does this dish keep?
Store in a clean cloth at room temperature for 2 days or freeze once cooled.
