How to make Brioche à tête!

Follow along as I make a traditional loaf of Parisienne Brioche á tête- a rich dough that begins with making a sponge starter.


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Brioche à tête
Yield: 717 g, 1.5 lb loaf

Ingredients:
Milk, scalded and cooled 60 g
Bread flour 60 g
Yeast, instant 6 g
Eggs 150 g
Bread flour 240 g
Sugar 15 g
Salt 6 g
Butter, softened 180 g

Procedure:
1. Sponge method with first 3 ingredients. Let double.
2. With paddle attachment, gradually mix in eggs and then dry ingredients to make soft dough.
3. Beat in butter a little at a time until it is absorbed, up to 15 minutes.
4. Roll and pan. Egg wash. Let rise.
5. Egg wash again. Bake 375⁰F for 25 minutes or until an internal temperature of 190°F.