Water brioche

Preparation of water brioche

1. Begin by preparing the leaven: take 50 g of flour from the total, 50 g of water-also from the total-and the yeast. Dissolve the latter in the warm water. Mix the flour and water with the yeast until smooth and soft. Cover and let rise for 30 minutes in a warm, dry place.
2. After the required time has elapsed, add the remaining flours, remaining water, sugar and grated lemon zest to the doubled yeast. Operate themixer fitted with a leaf or K-beater at the lowest speed and knead until the mixture is smooth. In the absence of a mixer, knead by hand for about 5 minutes.
3. While continuing to knead, add the oil by spoonfuls. Fit the mixer with hook and knead until the dough is elastic (about 8 minutes). Again you can knead by hand for about 10 minutes. Once a dough ball is obtained, cover and let rise for 3 hours.
4. After the necessary time has elapsed, deflate the dough and lay it on an unfloured work surface. It is important not to add more flour, but if you notice that the dough is too soft, just add a tablespoon.
5. Divide the dough into 6 balls and knead them on the work surface until you have 6 balls of about 65/70 g each. Place the balls on a baking sheet covered with parchment paper, cover and let rise for at least 2 hours, but it is best to let them rise overnight for a fluffy result.
6. Heat oven to 180 degrees-static mode-brush surface of brioche with milk (your favorite) and bake for 12 to 15 minutes maximum. Remove from the oven and dust with powdered sugar. Serve the water brioches warm.

Thanks to Anna Rita of Anna On The Clouds for the recipe.