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Brioche italienne
BIGA:
50g farina Manitoba
25g acqua a 28°C
12g lievito fresco
1°IMPASTO:
biga (oppure 80-90g di pasta madre)
90g farina Manitoba
20g zucchero semolato
50g uova intere
2°IMPASTO:
170g farina Manitoba
90g zucchero semolato
10g miele
140g burro morbido
120g uova intere
20g tuorlo d'uovo
1g sale
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