Extra-soft brioche or brioche bread

·         For 2 braids:

For the poolish:

150 g T 45 flour

150 g spring water

¹/₈ tsp dehydrated baker's yeast (0.5 g)

·         For the dough:

350 g T 45 flour

15 g milk powder

50 g sugar

1 ¹/₂ tbsp dehydrated baker's yeast (5 g)

¹/₂ tsp salt (I forgot it, as usual)

10 cl spring water at room temperature

1 egg at room temperature

50 g butter at room temperature

Milk or egg to brush.

Important! If your yeast needs to be rehydrated before use, proceed as indicated by the manufacturer using some liquid from the recipe. For the poolish and then for the dough. My yeast does not require rehydration which is why I integrate it directly. I use either instant FAS or Brioche.

Prepare the poolish: In a bowl, carefully mix water, flour, and yeast. Cover the bowl tightly with film paper, or a lid. Leave to rest for 1 hour at room temperature and store in the refrigerator for 16 hours.

16 hours later: Take the poolish out of the refrigerator and let it sit for ¹/₂ hour at room temperature, so that it warms up a little.

Combine flour, sugar, milk powder and yeast. Make a well and add the beaten egg, poolish, salt, and water. Mix.

Knead the mixture until it is smooth and elastic, about 10 minutes. Add the butter, little by little, and continue to knead until perfectly incorporated.

Form a ball and flour it. Put it in a large container, cover tightly with film paper. Leave to rest for about 1 hour at room temperature. The dough should double in size.

Divide the dough into 2.

Cut each portion into 3 equal pieces. Roll them into a long pudding, arrange them on a baking sheet lined with baking paper. Form a braid.

Do the same with the other half of the dough. Cover using a cloth and then let stand for approximately 1 hour.

20 minutes before the end of the rest time, preheat the oven to 180^oC (T 6) with a container filled with water.

Brush the brioche with a little milk. Bake for 10 minutes at 180^oC. Lower the oven temperature to 160^oC and cook for another 20 minutes. Adapt the cooking time to the size of the bread or buns.

Allow cooling on a wire rack.

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