Sponge:
1/2 ounce Instant yeast
4 ounces Warm water
8 ounces Bread flour
5 Eggs
1 ounce Granulated sugar
Dough:
1/4 ounce Instant yeast
1 ounce Water, warm
21 ounces Sponge (above) (1 lb. 5 oz.)
26 ounces High gluten flour (1 lb. 10 oz.)
4 ounces Granulated sugar
8 Eggs
3/4 ounce Salt
13 ounces Unsalted butter, room temperature
Egg wash, as needed
Yield: 3 Loaves
1. Prepare the sponge by combining the yeast, water, bread flour, eggs and 1 ounce (30 grams) sugar. Mix on low speed until well combined and very smooth. Cover with plastic and ferment for 2 hours, or until doubled.
2. To prepare the dough, dissolve the yeast in the warm water. Add it to the sponge along with the high gluten flour, 4 ounces (120 grams) sugar, 6 ounces (180 grams) of the eggs, and the salt. Mix on low speed until a soft dough forms, approximately 3 minutes.
3. Add the remaining eggs in 6 increments, waiting for the eggs to be fully incorporated before adding more to the dough.
4. Add the soft butter in 6 increments, waiting for the butter to be fully incorporated before adding more to the dough.
5. Cover and ferment the dough for 45 minutes to an hour.
6. Punch down and divide the dough into 4.75-ounce (142 gram) pieces and round.
7. Generously butter three large brioche pans. Fill each brioche pan with 5 rounded pieces of dough. First position 4 rounded pieces of dough in the bottom of each pan and then taper one side of the fifth piece of dough and place it in the center on top of other four pieces, tapered end down.
8. Proof at 85°F (30°C), until the loaves have gained 70% in volume, approximately 1 hour.
9. Gently brush the loaves with egg wash. Bake at 375°F (190°C) until deeply browned, approximately 38 to 40 minutes.
Notes: Method: Sponge
Fermentation: Sponge 2 hours. Final dough, 1 hour. Proofing: 1 hour.
1/2 ounce Instant yeast
4 ounces Warm water
8 ounces Bread flour
5 Eggs
1 ounce Granulated sugar
Dough:
1/4 ounce Instant yeast
1 ounce Water, warm
21 ounces Sponge (above) (1 lb. 5 oz.)
26 ounces High gluten flour (1 lb. 10 oz.)
4 ounces Granulated sugar
8 Eggs
3/4 ounce Salt
13 ounces Unsalted butter, room temperature
Egg wash, as needed
Yield: 3 Loaves
1. Prepare the sponge by combining the yeast, water, bread flour, eggs and 1 ounce (30 grams) sugar. Mix on low speed until well combined and very smooth. Cover with plastic and ferment for 2 hours, or until doubled.
2. To prepare the dough, dissolve the yeast in the warm water. Add it to the sponge along with the high gluten flour, 4 ounces (120 grams) sugar, 6 ounces (180 grams) of the eggs, and the salt. Mix on low speed until a soft dough forms, approximately 3 minutes.
3. Add the remaining eggs in 6 increments, waiting for the eggs to be fully incorporated before adding more to the dough.
4. Add the soft butter in 6 increments, waiting for the butter to be fully incorporated before adding more to the dough.
5. Cover and ferment the dough for 45 minutes to an hour.
6. Punch down and divide the dough into 4.75-ounce (142 gram) pieces and round.
7. Generously butter three large brioche pans. Fill each brioche pan with 5 rounded pieces of dough. First position 4 rounded pieces of dough in the bottom of each pan and then taper one side of the fifth piece of dough and place it in the center on top of other four pieces, tapered end down.
8. Proof at 85°F (30°C), until the loaves have gained 70% in volume, approximately 1 hour.
9. Gently brush the loaves with egg wash. Bake at 375°F (190°C) until deeply browned, approximately 38 to 40 minutes.
Notes: Method: Sponge
Fermentation: Sponge 2 hours. Final dough, 1 hour. Proofing: 1 hour.
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