Plato de hoy ... Brioche!

Discover how to make a soft, fluffy, and slightly sweet homemade brioche bread, perfect for breakfast, snacks, or as a side dish. In this video, I'll show you step-by-step how to achieve the ideal texture and flavor. Brioche Bread: For the preferment: 150 ml milk 50 g strong bread flour 35 g fresh yeast or 15 g active dry yeast For the brioche: Preferment 800 g strong bread flour 315 g whole egg 250 g good quality butter 75 g sugar 20 g salt Pan size: 30x12x12 cm Timing: Preferment fermentation at 20-25°C: 30 minutes Dough fermentation at 25°C: 30 minutes or until doubled in volume Dough fermentation in the pan at 25°C: 1.5 hours or until it's almost ready to pull away from the pan Baking at 185°C: 30 minutes If you enjoy baking and tasting homemade breads with a delicate touch, you can't miss this recipe!