Ingredients
Group 1
Bread Flour 400grams
Plain Flour 100 Grams
Dry Milk powder 10Grams
Instant Yeast 9Grams
Sugar 50grams
Group 2
Ice Water 50Grams
Egg Chilled 580 grams
Group 3
Butter unsalted 125grams
Group 4
Salt 5 grams
Preparation
Mix group 1 and 2 together with a dough hook in a machine until dough is fully developed.
Add in Group 3 gradually a little at a time to allow the butter to be blended in.
Once the butter is added in, Add group 4 salt in the dough.
You will get a silky smooth dough and the dough should not be sticking to the sides of the mixing bowl.
Round it and let it ferment for 1 and half hour. Dough will double the size. Punch it to deggas.
If dough is getting wet, chill it in the refrigerator.
Punch it and shape into 40g gram round balls and ready for use.
It makes 23 brioche.
