Let me introduce you my first plaited brioche. Brioche is a french pastry which is basically flour, eggs, milk, sugar, a lot of butter and yeast. For the fermentation I used an old technique which is called poolish. It's the fermentation of a mixture of an equal amount of water and flour with just a bit of yeast, much less yeast as usual and this has to be prepared one day before (12 h before at least). The interest of this methode is obviously the fact that we can use less yeast, very interesting because some people, me included, doesn't like the flavour of the yeast.
the dough after the first rise ...
dividing in three in order...
...to make three "wires"...
starting the braiding...
the finished braid on the oven tray waiting for a second rise...
after the second rise and covered with a mixture of yolk and milk...
25 minutes in the oven...
details...
If you want I can give you the recipe, I'm just not motivated today to write it.
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