Brioche Astrance

Ingredients

Brioche Astrance
(1)
600g flour Moulin pelard
125g flour
25 gluten
30g fleur de sel
90g sugar
(2)
45g yeast
10g water warm
20g milk warm
(3)
8eggs
(4)
375g soft butter

Method

Mix 1
Mix 2 then add to one mix then 3 mix add 4 and mix until smooth
Rest for 2hrs then shape rise (about 1hr)wash with eggs yolk and cook at 180c for two min then lower to 140c until dark golden rest

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