The Fundamental Techniques of Classic Bread Baking's Pain Brioche

Ingredients

• 662 grams / 1 pound 71/3 ounce bread flour
• 146 grams / 5 1/8 ounces cool water
• 66 grams / 2 1/3 ounces cool milk
• 146 grams / 5 1/8 ounces cold eggs
• 26 grams / 1 ounce fresh yeast
• 79 grams / 2 3/4 ounces sugar
• 13 grams / 1/2 ounce salt
• 212 grams 7 1/2 ounces unsalted butter
• 1 large egg for eggwash

Directions

1. Set out your mise en place, making sure the water and milk are around 75 degrees. Put the butter on a clean, level surface and tap it gently with a rolling pin until softened.
2. Add the bread flour, water, milk, eggs, and yeast to the bowl of a stand mixer with the dough hook attached. Run the mixer on low for about 5 minutes, until the dough looks rough and shaggy but has begun to build a little strength.
3. Add the sugar and salt. Turn the mixer up to medium and work the dough for about 5 minutes more, until it starts gathering into one mass.
4. Drop the mixer back to low and add the butter gradually, mixing as you go. Continue for about 5 minutes, until the dough comes together and releases from the sides of the bowl.
5. Lightly oil a large bowl or container, then transfer the dough into it. Cover with plastic film and leave it to ferment for 45 minutes.
6. Remove the cover and fold the dough. Cover it again with plastic film and let it ferment for another 45 minutes.
7. Dust the work surface lightly with flour. Turn out the dough and portion it into three 450 gram / 16-ounce rounds. Cover the rounds with plastic film and let them rest on the bench for 15 minutes.
8. Lightly butter three 9-inch loaf pans. For the egg wash, whisk the egg with 14 grams / 1 tablespoon water in a small bowl until combined.
9. Uncover the dough, adding a light dusting of flour to the surface if needed. Press each round gently to release gas, then shape each one carefully into a batard.
10. Set one batard in each prepared pan with the seam underneath. Brush a thin layer of egg wash over the tops of the loaves, saving what remains. Cover the pans with plastic film and proof for 2 hours.
11. About a half hour before baking, heat the oven to 350 degrees.
12. Take off the plastic film and brush the tops once more with the reserved egg wash. If you like, place the loaf pans on sheet pans for baking, though it is not required.
13. Move the loaves into the heated oven. Bake for 35 minutes, until the crust is glossy and golden brown and the sides feel firm.
14. Take the loaves out of the oven and move them to wire racks to cool.