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

4 large (6.6 ounces) eggs, slightly beaten

　　3 1/4 cups (14.75 ounces) unbleached bread flour

　　2 tablespoons (1 ounce) granulated sugar

　　1 1/4 teaspoons (.31 ounce) salt

　　1/2 cup (4 ounces) unsalted butter, at room temperature

　　1 egg, whisked until frothy, for egg wash

　　

Step 1

To make the sponge, stir together the flour and yeast in a large mixing bowl (or in the bowl of an electric mixer). Stir in the milk until all the flour is hydrated. Cover with plastic wrap and ferment for 30 to 45 minutes, or until the sponge rises and then falls when you tap the bowl.

　　

Step 2

To make the dough, add the eggs to the sponge and whisk (or beat on medium speed with the paddle attachment) until smooth. In a separate bowl, stir together the flour, sugar, and salt. Add this mixture to the sponge and eggs and stir (or continue to mix with the paddle on low speed for about 2 minutes) until all the ingredients are hydrated and evenly distributed. Let this mixture rest for 5 minutes so that the gluten can begin to develop. Then, while mixing with a large spoon (or on medium speed with the dough hook), gradually work in the butter, about one-quarter at a time, waiting until each addition of butter assimilates before adding more.

　　

Step 3

Transfer the dough to the counter and knead for about 10 minutes, adding small amounts of flour as needed, until the dough is very smooth and soft, but not too sticky to handle (kind of like French bread dough). (Or continue mixing with the dough hook on low speed for 6 to 8 minutes, or until the dough is very well mixed and clears the sides and bottom of the bowl.)

　　

Step 4

Lightly oil a bowl and transfer the dough to the bowl. Mist the top of the dough with spray oil and cover with plastic wrap. Ferment for about 90 minutes, or until the dough doubles in size.

　　

Step 5

Proceed with the shaping instructions described in Rich Man’s Brioche, reducing the proofing time to about 1 hour. Bake and cool as directed.

　　

Commentary

Step 6

Poor Man’s Brioche is especially useful for wraps or en croûte applications since it is by far the easiest version to handle. It also makes a very nice pain de mie, or sandwich bread. It is still a rich bread, in excess of 20 percent butter to flour, but lacks the melt-in-your-mouth buttery flake of the richer versions.

　　

BAKER’S PERCENTAGE FORMULA

Step 7

Poor Man’s Brioche %

　　

Step 8

(SPONGE)

　　

Step 9

Bread flour: 13.2%

　　

Step 10

Instant yeast: 1.3%

　　

Step 11

Milk: 23.5%

　　

Step 12

(DOUGH)

　　

Step 13

Eggs: 38.8%

　　

Step 14

Bread flour: 86.8%

　　

Step 15

Sugar: 5.9%

　　

Step 16

Salt: 1.8%

　　

Step 17

Butter: 23.5%

　　

Step 18

Total: 194.8%

　　The Bread Baker's Apprentice