Fermentation Matters: A well-rested dough promises to unfurl a bouquet of aromas upon baking. Never rush or short-change this step; patience here rewards you with unmatched flavor and texture.
Ingredients
For the Fermented Dough:
18 g fresh baker’s yeast (or 8 g dehydrated dry yeast)
100 g oatmeal flour
100 ml lukewarm milk or water
For the Brioche:
450 g oatmeal flour
60 g powdered sugar
9 g salt
4 whole eggs
Vanilla extract
1 cap of orange blossom water
100 ml lukewarm milk
100 g unsalted butter (not melted)
1 egg yolk beaten with milk for glazing
Instructions
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