Makes 1 loaf
125 grams of bread flour
125 grams all purpose flour
6 grams of salt
30 grams of sugar
5 grams of fast acting yeast
60 grams milk
75 grams of leaven (see notes below)
100 grams of poolish (see notes below)
110 grams of unsalted butter. cold
1 egg yolk and 2 tbsp of milk for egg wash
To make the leaven, place one tablespoon of your active sourdough starter into a bowl together with 220 grams of plain flour and 220 grams of lukewarm water. Mix well together and allow to rest until bubbly.
To make poolish, place 3 grams of fast acting yeast into a bowl together wit 200 grams of plain flour and 200 grams of lukewarm water. Mix well together and allow to rest until bubbly.
Both are ready when they pass the floating test: drop a small amount of leaven into a glass full of water. If it floats, it’s ready. If it sinks, allow it to rest further and repeat.
Once they are both rearing to go, place all of the ingredients except the butter into a bowl of a stand mixer equipped with a dough hook. Mix it on low speed for 5 minutes or so until all the ingredients are combined together. Remove the butter from the fridge, cut it to 1 cm cubes and leave aside.
Let the dough rest for 20 minutes before moving up to medium speed. Knead the dough for 8 minutes until it starts to come away from the sides of the bowl meaning it is now ready for the butter. Drop the butter cubes, one by one into the mixture whilst continuously kneading the dough. Once all the butter has been added in and combined, you should end up with a glossy, soft and pliable dough. Cover it with a cling-film and place it overnight into the fridge. This is the bulk fermentation and it needs to happen somewhere cool and for two hours at the very least. Fridge is perfect as it keeps things cold and makes it easy to shape the dough without too much mess.
Once the dough has doubled in size, transfer it onto a slightly floured surface and shape it into your desired shapes. I have used three loaf tins and shaped each loaf by placing 3 cylinders of dough into each on of them. Make sure your tins are well buttered to stop the brioche from sticking to them. Leave the brioche to rise again, roughly 2 hours in a warm environment. Once it’s all puffed up, it is ready to be glazed and baked.
Preheat the oven to 200°C. Brush each loaf with the egg wash and bake in the oven for 25 to 30 minutes until well risen and deep golden brown. Remove from the oven and turn out from the tins onto a cooling rack. Leave to cool completely before slicing.