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Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer. Mix the ingredients together with a rubber spatula, mixing just until everything is blended. Sprinkle over the remaining cup of flour to cover the sponge. Set the sponge aside to rest uncovered for 30-40 minutes. After this resting time, the flour coating will crack, your indication that everything is moving along properly. Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together. Still mixing, sprinkle in 1/2 cup more flour. When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed. During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl. In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface. When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy. With the mixer on medium-low speed, add the butter a few tablespoons at a time. This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour. When
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Classic fluted tin for brioche à tête — traditional French shape
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
“a) strict association, including the doughs of Panettone, Pandoro, Colomba, Veneziana cakes, brioches, San Francisco bread, characterized by a mutualistic relationship between Lactobacillus sanfrancisco and Candida holmii or Saccharomyces exiguus”
strict association → includes → doughs of Panettone, Pandoro, Colomba, Veneziana cakes, brioches, San Francisco bread