Brioche de Clémence

The recipe I found in the sketchbook of Clémence for 10kg of Brioche, baked after the bread, after the oven has cooled down a bit.

Brioche

for 2 Brioches of 400 grams:
500g flour
10g salt
15g yeast (fresh)
1 egg 
sugar 50g
120g lukewarm water
80g olive oil
  1. Mix all the dry ingredients together. Then add water and eggs. Make a dough.
  2. !Important! Add the olive oil at the end, once the flour already has absorbed all the water.
  3. Make little balls.
  4. Bake for around 45 minutes at 180°C.

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