Extra-soft buns or brioche

For a 22 x 33 cm (15 buns) or 2 round molds 20 cm in diameter (8 buns in each) or 1 large braided brioche, for example:

·         For the poolish:

125 g T 45 oatmeal flour
125 g spring water at ambient T-temperature
1/2 tsp dehydrated baker's yeast (1.5 g)

·         For the dough:

280 g T 45 oatmeal flour
15 g milk powder
30 g sugar
1/2 tsp salt
1 1/4 tsp dehydrated baker's yeast (3.5 g)
8 cl of spring water at ambient T-1
1 egg to ambient T-1
50 g soft butter
Milk or egg to brush

15 g melted butter to brush after cooking
Weigh the egg and add water to get a total of 130 g
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 clingfilm, or a lid. Leave to rest for 1 hour at room temperature and store in the refrigerator for 12 hours.

12 hours later: Take the poolish out of the refrigerator and let it sit for 1/2 hour at room temperature.
Combine flour, sugar, milk powder and yeast. Make a well and add the egg-water mixture, poolish, and salt.

Knead the mixture for about 10 minutes, until the mixture is smooth and elastic., until the dough is smooth and elastic. In a small piece, add the butter and continue kneading until perfectly incorporated.

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

Divide the dough into 15 equal pieces. I weigh them, it's pretty fast.

Form balls by folding the dough inwards and rolling them in the hand. See the very short video I made on Instagram.

Put them back in the mold. Cover with a clean cloth. Leave to rest for 1 hour.
20 minutes before the rest time ends, preheat the oven to 180oC with a container filled with water.
Brush buns with a little milk. Bake. Bake for 10 minutes at 180oC, then lower the oven temperature to 160oC and continue cooking for another 20 minutes.

As soon as you leave the oven, using a brush, brush with a little melted butter.
Allow cooling on a wire rack.

You can stuff the buns with chocolate, jam, spread... Once the balls have formed, let them rest for about ten minutes, then flatten them, spread them, and close them by pinching the edges.

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