Recipe information
Yield
makes 12 to 16 petites brioches à tête, 2 to 4 large brioches à tête, or two 1-pound loaves
Ingredients
Sponge
Dough
Preparation
Step 1
Proceed as described for Rich Man’s Brioche, extending the fermentation for the sponge to 30 to 45 minutes.
Commentary
Step 2
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.
BAKER’S PERCENTAGE FORMULA
Step 3
Middle-Class Brioche %
Step 4
(SPONGE)
Step 5
Bread flour: 14.1 %
Step 6
Instant yeast: 1.4 %
Step 7
Milk: 25 %
Step 8
(DOUGH)
Step 9
Eggs: 51.6 %
Step 10
Bread flour: 85.9 %
Step 11
Sugar: 6.3 %
Step 12
Salt: 1.9 %
Step 13
Butter: 50 %
Step 14
Total: 236.2 %
