Brioche
Formula
- 500 g bread flour
- 50 g milk
- 50 g sugar
- 10 g salt
- 8 g yeast
- 5 eggs
- 250 g butter
Method
- Start. Knead everything except butter until strong. Add soft butter a spoonful at a time.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear.
- Then. Knead until glossy; chill 3 hours. Shape into 12 buns or 2 loaves.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
- Finish. Proof until very puffy; egg-wash and bake 25–35 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Ingredient order can make an otherwise impossible dough manageable.