Tried the Tartine Brioche recipe this weekend and was quite pleased with the results. See below for some pics.
The dough includes 45% butter, 40% poolish, and 30% leaven.
A few things I would do differently next time:
- Cut recipe by 1/4. I halved it this time and still ended up with 6 mini loaves!
- Egg wash tops of loaves with whole egg instead of egg yolk only. I think the concentrated color made the tops of the loaves darken much faster, so they almost look burnt. Or I would tent the loaves with foil mid-bake.
What is the best way to store these brioche babies?
Happy baking! :)
Midway through bulk fermentation - a very forgiving dough, which was easy and fun to work with during shaping.
End of final rise - pudgy little loaves!
Crumb - soft, fluffy, and buttery, just as expected.
And another close-up of the crumb (and a glimpse of how dark the top of the loaves got).