Hey all,

Made my first brioche today and I haven't posted in a while so here it goes.

The formula is from Advanced Bread & Pastry by Suas.

Sponge:

Bread Flour                       100.00%

Water                                65.00%

Instant Yeast                       0.10%

Mix and ferment 12-16 hours at RT.

Final Dough:

Bread Flour                        100.00%

Milk                                      7.00%

Eggs                                   72.00%

Osmotolerant Instant Yeast     1.60% *I used instant yeast but added 30% more

Salt                                       2.60%

Sugar                                   22.00%

Butter                                   65.00%

Sponge                                 54.00%

Mix all except butter until well developed. Add butter gradually until fully mixed.

First fermentation 1 hour

Preshape, rest 30 mins in fridge.

Shape, proof 1.5 hours.

Bake 400f ~15mins.

Very light and tender. Think I'll try txfarmer's 100% butter brioche next time.

Matt