Brioche Bread SFM

Brioche 

390g.      Bread flour

120g.       Active Starter 

30g.         Cold Discard of 3 days old 

50g.         Sugar

6g.            Salt 

140g.       Cold Eggs

84g.         Cold Milk

76g.         Unsalted butter

Room temperature 28°c

In a stand mixer, use a spatula to combine starter, discard & milk. 

- add eggs & mix well

- Hook attachment, add flour, sugar, salt - knead until well incorporated (2 mins)

- add butter (5 batches) - knead until smooth (15 mins)

- 

Cover & chill the dough in the mixer bowl in the fridge for 15 mins (to cool down the dough temperature)

- continue to knead until achieve windowpane. (5 mins)

Form ball & cover & proof until double in size. (2.5 hrs)

📌Optional: cold retard for 2hrs or overnight 

Divide & shape & place into the lightly greased & lined with baking paper loaf pans (size 9”x5” and 8.5”x4.5”)

Cover & proof until double in size (2.5 hrs)

Egg wash (one egg + 1tbsp water)

Bake at preheat oven at 180°c 30 mins