Brioche, Viennoiserie

Thanks nicodvb! I make a recipe with a ferment at 100% hydration before the main dough. The ferment is  "poolish" style with the same quantity of flour and milk/water with a 1% of yeast respect of the total amount of flour. Dissolve the yeast in warm milk (about 23ºC), make a paste with yeasted milk and flour and mix until smooth, let it at room temperature for about 2 hours. The ferment should be used at just its high point when the yeast are plenty in activity. For the final dough you can use these amounts:

Ferment

Strong white flour 100%

Milk or Water     100%

Fresh yeast      1%

Final dough

Strong white flour 100%

Ferment (from above) 50%

Egg  50%

Sugar   12%

Salt 2,5%

Unsalted butter 55%

+beaten egg for glazing

Mix the poolish with the eggs,salt, sugar and flour (all of those should be cold) knead it for about 6-8 minutes until the gluten is at 3/4 of his total developing. Then, add the butter cold in small pieces and keep kneading, if you are kneading by hand you should need about 20 minutes the dough becomes smooth, elastic and satiny.

When you have already kenaded the dough put it in a bowl and let it rise at warm temperature for about 1 hour before store in the fridge for 12-15 hours or overnight. Then , take out the dough of the fridge and prepare your tins buttering. You can try different shapes but i like make same weight  pieces. Put the shaped doughs in the tin glaze lightly the surface with beaten egg and leave it rise at room temperature for about 3 hours then glaze again and bake at 180ºC until golden brown. Small loaves will bake in 15-25 minutes , larger ones in about 35-45minutes.