Pain Brioche

Ingredients:
500 grams bread flour
110 grams water
50 grams cold milk
110 grams cold eggs
20 grams fresh yeast
60 grams sugar
10 grams salt
160 grams butter, cold but pliable

Preparation:
Desired Dough Temperature: 75°F

1. 

In a Kitchen-Aid style mixer using the hook, combine the flour, water,
milk, eggs and yeast for 3 minutes on the lowest speed. Add the salt
and sugar and continue mixing for 2 minutes more on the lowest speed.
Turn the mixer up on or two speeds and mix until a strong, elastic
dough is achieved, perhaps 3 or 4 minutes more.

2. In the meantime, prepare the butter by placing it between two pieces
of plastic wrap and pounding it with a rolling pin until it is pliable.

3. Once the dough is properly mixed, return the mixer to the low speed
and begin to add the butter in quarter-sized pieces. You need NOT wait
until each piece of butter is incorporated before adding the next. Once
all the butter in incorporated, continue mixing until the dough comes
together again. The dough should pull away from the sides of the bowl and gather around the hook; it should have a smooth, somewhat shiny appearance.

4. Turn the dough out of the mixer and into a lightly greased bowl. cover it with plastic and leave it at room temperature for 45 minutes.

5. After 45 minutes, turn the dough out of the bowl and give it a fold. Return the dough to the bowl and cover it again with plastic.

6. After another 45 minutes, turn the dough out on to a lightly floured surface. using a bench scraper and a digital scale, divide the dough into 74 gram pieces. Round the pieces lightly and place them seam-side down on the table. Cover them with plastic and leave them at room temperature to proof.

7. Shape the round in a brioche à tête shape and place them into greased brioche à tête molds. Cover the loaves lightly with plastc and leave them at room temperature to proof.

8. Preheat the oven to 425°F

9. The loaves should be ready to bake in about 1½ to 2 hours. They will have risen somewhat nd should feel airy but elastic to the touch.

10. When they are ready to bake, egg wash the loaves and load them on a sheet tray in the oven. Bake for about 18 - 20 minutes.

11. Let the loaves cool for a few minutes and then turn them out of the molds and on to a cooling rack.