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:
See next page
