The irresistible pull apart brioche **

While testing my new mixer, I mixed a batch of brioche dough. Instead of baking in loaf tin, I
baked in a square pan. The shredding is so satisfying and therapeutic.

Sweet Stiff Starter

25g starter
75g bread flour
35g water
13g sugar

Dough Ingredients
200g bread flour
35g sugar
4g salt
75g milk
1 egg (55g)
70g unsalted butter
All the sweet stiff starter

pan size - 8”x8” (20cmx20cm)

➡ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡ Mix everything except butter till dough comes together and is strong.
➡ Add butter gradually and knead until dough achieves window pane.
➡ Bulk proof the dough for 2hrs at 28C.
➡ Divide dough into 8 equal portions. Round each into a ball, rest for 15mins.
➡ Shape the dough and place into greased tin
➡ Proof until dough rise double
➡ Brush with egg wash and sprinkle with almond flakes (optional)
➡ Bake at 180C for 20-25mins

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