Natural fermentation brioche bread
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- wheat flour | 250 g
- Levain refreshed 1:2:2 | 125 g
- Butter | 75 g
- Eggs | 2 unit(s)
- Milk at room temperature | 40 ml
- Sugar | 30 g
- Salt | 3 g
- Gem | 1 unit(s)
- Water | 1 tablespoon
- In the bowl of an electric mixer, place the lightly beaten eggs, milk and sugar. Mix well. Add natural food yeast to 100% hydration.
Give it a light mix with the fuê and add the zest of half an orange. Add the flour and salt in a bowl and mix lightly.
With the mixer on low speed, add the flour and salt mixture to the liquid mixture. Knead for another 5 to 7 minutes until the gluten starts to develop and the dough becomes more elastic.
Gradually add the room temperature butter while beating on medium speed. Only add the next spoonful of butter when the previous one has been absorbed. Beat until the dough reaches the veil point.
Knead on the bench for about 2 minutes. Make a ball, place it in a bowl with a lid greased with oil and let it ferment at room temperature until it rises to about 50% of its volume.
At this point you can also refrigerate the dough overnight and continue with the next steps the next day, if you prefer.
After fermenting, divide the dough into 8 equal parts and make balls. Take it to a greased shape with butter or oil.
Cover with plastic bag or plastic film and let it ferment at room temperature until the dough has doubled in volume and is close to the edge of the form. This should take about 6 hours at a temperature of 28 ˚C.
how to bake
Brush with a mixture of a beaten egg yolk and a spoon of water.
Bake in a preheated oven at 180˚C for about 25 minutes or until golden. Immediately remove the bread from the pan and place on a cooling rack (or stovetop rack).
Don't let it cool in the pan or it will get wet underneath.
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