Brioche with pre-ferment and glaze

Name: Brioche with pre-ferment and glaze
Ingredients: 66 g Sugar; 73 g Fresh yeast; 125 g Warm whole milk; 166 g Brioche flour; 666 g Brioche flour; 16 g Salt; Pre-dough; 133 g Egg yolk; 150 g Warm whole milk; 2 Fresh eggs (m); 283 g Melted butter; Glaze

For a brioche with an even richer flavor and more character, we recommend making a brioche with a pre-ferment.We coat this brioche with a glaze for a shiny appearance and an extra delicious flavor.

Ingredients

66gSugar

73gFresh yeast

125gWarm whole milk

166gBrioche flour

666gBrioche flour

16gSalt

Pre-dough

133gEgg yolk

150gWarm whole milk

2Fresh eggs (m)

283gMelted butter

Glaze

Preparation

Mix the milk, sugar, and yeast until smooth.
Slowly mix in the flour until a smooth mass/structure is formed.
Let rise covered for about 1.5 to 2 hours at room temperature.

Mix the ingredients.

Mix the flour and salt with the starter dough.
Gently add the remaining ingredients.
Mix until a temperature of about 27ÀöC is reached or until you can pull a windowpane.
Let rise covered for 1.5 hours at room temperature.
Shape by rounding, braiding, or bringing to the desired size.
Apply the glaze and let rise covered for another 1.5 hours.
Apply the glaze again.
Bake at 190ÀöC for about 25 minutes (depending on the size).

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