Recipe adapted from Thomas Teffri-Chambeland.
Ingredients:
- 500g good quality T65 flour
- 60g sugar
- 125ml filtered water
- 3 small eggs
- 100ml fresh cream
- 50g butter
- 5g salt
- 20g fresh yeast (activated)
Method:
In a stand mixer, using the dough hook, mix flour, sugar, water and eggs (frasage). As soon as they are all mixed together, add the activated yeast and continue mixing (petrissage).
Once the gluten network is well formed (after about 15min) add the salt. Whisk the cream and incorporate it slowly (bassinage). Finally, add the softened butter. Cover and let the dough rest for 5min. Mold the "pâton" into a ball (moulage), and let it rest for 30min before putting it in the fridge for 8-12 hours.
On a floured surface, divide the "pâton" and shape it as desired. Make sure your hands remain cold during the shaping process. Ideally divide into 3 or 5 lengths which are braided.
Transfer to a well floured oven tray, cover and let rise for 1h30 to 2 hours. 1 hour in the fridge and the other at room temperature or in a closed oven.
Preheat oven to 150°C.
Lightly wash the brioche with a slightly salted egg wash and bake for 30-33min or until golden brown.
