Middle Class Brioche Recipes

MIDDLE-CLASS BRIOCHE

Middle-Class Brioche image

Yield makes 12 to 16 petites brioches à tête, 2 to 4 large brioches à tête, or two 1-pound loaves

Number Of Ingredients 9

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 100°F)
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

Steps:

Proceed as described for Rich Man's 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 à tête. It is the most common form of brioche because it costs less than Rich Man's 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 %

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To make the sponge, stir together the flour and yeast in a large mixing bowl (or in the bowl of an electric mixer). Stir in the milk until all of the flour is hydrated. Cover with plastic wrap and ferment for 30 minutes, or until the sponge rises and then falls when you tap the bowl.
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