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- Ingredients
- Recipe
- Wheat flour (for the sponge)50 g
- Water50 g
- Organic Dry Yeast3 g
- Sponge (final dough)100 g
- Wheat flour290 g
- Salt7 g
- Sugar50 g
- Eggs3 unit(s)
- Butter136 g
- Whole milk (if needed)30 g
- Egg (for brushing)1 unit(s)
- We started by making a sponge, which is nothing more than mixing a little flour, water and all the biological yeast. This will give flavor and strength to our dough. Mix the yeast with the flour, And then add 50 g of water, Stir until the dough is well incorporated. And cover with a damp cloth The sponge will be ready in 30 to 60 minutes. If it's hot it's faster and if it's cold it takes longer, here it was cold and it took 60 minutes.
- Continuing the recipe, we are going to add directly to the bowl of the mixer that is already the sponge with another 290 grams of wheat flour, 50 grams of sugar and 7 g of salt. Mix the solid ingredients before adding the liquids, then add the three eggs, now let's turn the mixer on low speed to incorporate the ingredients.
- After 5 minutes, check the consistency of the dough. It should be sticky, but not too soft. Notice how it easily detaches from the bowl. If even with the 3 eggs your dough was too dry, add a little cold whole milk (MY DOUGH DOESN'T NEED MILK). Put it in little by little. Mix for another 5 minutes and check the consistency of the dough again. Let's now knead for 20 minutes before adding the butter. To knead, increase the speed of the mixer a little. Pause in the middle of the kneading to unglue the dough from the bottom of the bowl. The egg makes the dough very firm and some mixers may not be able to incorporate this harder residue. After the kneading, the dough already has a certain elasticity and it's time to add the butter, it will be 136 grams. It is important that the butter is softened at room temperature, mix on low speed for 5 minutes until well incorporated. After another 5 minutes, increase the speed of the mixer a little and let's knead until the dough comes off the sides. Okay, this is the sweet spot for the dough. It gets very smooth and shiny, cover with plastic wrap and let the dough rest until it doubles in size for approximately 1 hour.
- After this time, grease the mold well with butter. Don't forget to pass the corners and edges My dough fermented for 1 hour at a temperature close to 26ºC. In the cold it will take longer and in the heat it will be faster. Carefully remove the dough from the bowl and place it on the counter, if it is still too soft, cover with plastic wrap and place in the fridge for about 15 minutes to harden a little. Weigh the entire dough and divide it into 6 equal parts.
- To shape the balls, place each piece upside down with the smoothest part down, bring the ends together, turn the seam down and roll on the bench using both hands. Place the balls inside the shape in an interspersed way: one leaning on one side and the other leaning against the opposite side. Press lightly so that they all fit inside the shape. Cover and let rise for 60 minutes, until the dough almost reaches the edge of the pan. Turn on the oven and let it preheat to 180°C for at least 30 minutes. Before putting the brioche in the oven, we will brush the entire surface with a beaten egg. Place the dough on the lowest shelf of the oven preheated to 180ºC. It will take 30 to 40 minutes to bake this bread. You need to be careful, the surface usually browns, before the brains finish baking. Here it was 35 minutes, unmold and be happy 😋
- ⚠️ This bread needs to be kneaded very well, I made it in the mixer, but it can be done manually too. ⚠️Yield: a 650 g loaf of bread ⚠️ If you want to use natural yeast, it's 100 g of white flour natural yeast. The yeast must be "fresh" and cannot be used straight from the fridge. ⚠️ bread pan measuring 24 cm long, 10 cm wide and 6.5 cm high
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