Day 1 Evening
POOLISH
200 grams all-purpose flour
200 grams water
3 grams dry active east
Leave in the refrigerator overnight and one hour on the counter
LEAVEN
1 tablespoon mature starter
220 grams bread flour
220 grams water
Leave on the counter.
Day 2 morning
300 grams leaven
400 grams polish
1000 grams bread flour
25 grams salt
15 grams active dry east
500 grams large eggs
240 grams whole milk
160 grams honey
450 grams Extra -virgin Olive Oil
Mix all the ingredients with hook attachment except for olive oil. Let the dough rest for 15 minutes and mix again. Keep mixing and add the olive oil in a steady stream.
Bulk rise 2 hours. Turn the dough 2 times during the first hour and one time during the second hour. After the bulk rise shape the brioche, let it rest for 15 minutes and transfer into baking molds. Let it rise for 1.5-2 hours. Brush top of each loaf with egg wash and bake at 450F for 30 – 40 minutes. Unmold and let it cool on a wire rack.
