Ingredients

makes 12 to 16 petites brioches à tête, 2 to 4 large brioches à tête, or two 1-pound loaves

　　

Sponge

1/2 cup (2.25 ounces) unbleached bread flour

　　2 teaspoons (.22 ounce) instant yeast

　　1/2 cup (4 ounces) whole milk, lukewarm (90° to 100°F)

　　

Dough

5 large (8.25 ounces) eggs, slightly beaten

　　3 cups (13.75 ounces) unbleached bread flour

　　2 tablespoons (1 ounce) granulated sugar

　　1 1/4 teaspoons (.31 ounce) salt

　　1 cup (8 ounces) unsalted butter, at room temperature

　　1 egg, whisked until frothy, for egg wash

　　

Step 1

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

　　

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.

　　

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 %

　　

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 %

　　

Step 14

Total: 236.2 %

　　The Bread Baker's Apprentice