Mini brioche loaf. Buttery and soft. This time, I used the recipe from Richard Bertinet.
bread flour 500g
fresh yeast 15g
unsalted cold butter 250g
1 egg beaten, to make egg wash
** I halved the ingredients quantity.
Combine all ingredients except butter. Rub in the butter, knead until the dough reach the window pane stage. Rest the dough in the fridge for 12-14hrs. Remove and let the dough come back to room temp. Shape accordingly. Continue to proof for 2hrs. Brush with egg wash, bake in preheated oven for 20mins at 180d for mini loaf.