Brioche Dough
Prepare the basic brioche dough, used for making mousseline brioche.
Ingredients
Flour (type 45 gruau)
500 g
Semolina sugar
75 g
Eggs
375 g
Fresh yeast
15 g
Fleur de sel (Guérande)
10 g
Butter (La Viette)
450 g
Instructions
1
Step 1
In the mixer bowl, combine the flour and sugar, mix on speed 1, and add about 60% of the eggs.
2
Step 2
Once the dough begins to develop gluten, switch to speed 2 (never use high speed). Add the crumbled yeast and the remaining eggs in two additions, letting the dough develop gluten between each one.
3
Step 3
When the dough fully releases from the sides of the bowl, add the salt and butter and mix until the dough releases from the bowl once again.
4
Step 4
Transfer the dough to a bowl and cold-ferment for about 2 to 2.5 hours. Fold the dough and place it in the freezer to prevent further fermentation.
5
Step 5
Once the dough is evenly chilled, it is ready to be rolled out.
