Soft and Fluffy Brioche Bressane (Brioche Galette)

In a mixer bowl, combine strong flour, cake flour, sugar, salt, and yeast. Then add cold eggs and cold water. Mix with a dough hook until the ingredients come together to form a shaggy dough.

Add lukewarm butter to the dough and knead until the butter is fully absorbed and the dough becomes smooth.

Cover the dough with a cotton cloth and let it rest at room temperature for 5 minutes. This helps the gluten to develop.

After 5 minutes, knead the dough again until it is smooth and elastic, stretching thin like bubblegum when tested (windowpane test).

Place the dough in a bowl, cover it, and let it ferment at 27°C for about 120 minutes, or until it has doubled in size.

Once fermented, degas the dough on a lightly floured surface and divide it into 4 equal pieces.

Round each piece of dough, cover with a cloth, and let them rest at room temperature for 10 minutes.

Using a rolling pin, flatten each dough ball into a disc with a thickness of about 1 cm.

Place the flattened dough discs on a baking sheet, cover with a cloth, and let them rest for another 10 minutes.

Dip your fingers into the rested dough, pressing down to the bottom to create several holes. Place a cube of cold butter (about 4-5g each) into each hole and press firmly.

Sprinkle about 20g of sugar evenly over each dough.

Let the dough undergo its final fermentation at 27°C for about 100 minutes, or until it doubles in volume.

Preheat the oven to 190°C. Then, bake the brioche at 170°C for 12-14 minutes, or until golden brown.