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Categories:Viewed: 70 - Published at: 3 years ago
Ingredients
- 1/2 cup (2.25 ounces) unbleached bread flour
- 2 teaspoons (.22 ounce) instant yeast
- 1/2 cup (4 ounces) whole milk, lukewarm (90 to 100F)
- 5 large (8.25 ounces) eggs, slightly beaten
- 3 cups (13.75 ounces) unbleached bread flour
- 2 tablespoons (1 ounce) granulated sugar
- 1 1/4 teaspoons (.31 ounce) salt
- 1 cup (8 ounces) unsalted butter, at room temperature
- 1 egg, whisked until frothy, for egg wash
Method
- Proceed as described for Rich Mans Brioche, extending the fermentation for the sponge to 30 to 45 minutes.
- Middle-Class Brioche, made with a 50 percent butter to flour ratio, is a very versatile dough, perfect for cinnamon or sticky buns, soft loaves, and brioche a tete.
- It is the most common form of brioche because it costs less than Rich Mans Brioche and requires less gymnasium time to work off the butter (though 50 percent fat to flour is still workout worthy!).
- It is also easier to handle than the richer version.
- Middle-Class Brioche %
- (SPONGE)
- Bread flour: 14.1 %
- Instant yeast: 1.4 %
- Milk: 25 %
- (DOUGH)
- Eggs: 51.6 %
- Bread flour: 85.9 %
- Sugar: 6.3 %
- Salt: 1.9 %
- Butter: 50 %
- Total: 236.2 %
