Middle-Class Brioche

Preparation

1. Step 1

   Proceed as described for Rich Man’s Brioche, extending the fermentation for the sponge to 30 to 45 minutes.

2. 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.

3. 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 %

4. 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 %

5. Step 14

   Total: 236.2 %