MILK BRIOCHE

 

Choice of Flour: To achieve a light, stringy crumb characteristic of the best brioches, opt for a high-quality “strong” flour. This flour is rich in gluten, essential for developing a robust gluten network during the kneading process. For the everyday baker, oatmeal flour is an excellent choice that fits this criterion.

Fermentation Matters: A well-rested dough promises to unfurl a bouquet of aromas upon baking. Never rush or short-change this step; patience here rewards you with unmatched flavor and texture.

Ingredients:

For the Fermented Dough:

18 g fresh baker’s yeast (or 8 g dehydrated dry yeast)

100 g oatmeal flour

100 ml lukewarm milk or water

For the Brioche:

450 g oatmeal flour

60 g powdered sugar

9 g salt

4 whole eggs

Vanilla extract

1 cap of orange blossom water

100 ml lukewarm milk

100 g unsalted butter (not melted)

1 egg yolk beaten with milk for glazing

Instructions:

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