BRIOCHE FRANCES SPECTACULAR !!! IN PANIFICADORA. SPONJOSO AND SUPER SOFT !!

I encourage you to make this fantastic French brioche, whether it is in breadmaker or not. You will love its flavor, fluffiness and texture.
You have to stay an elastic and soft mass. If you see that you have a little hard, that is to say little hydrated (that will depend a lot on the amount of gluten contained in the flour, even if it is strong, there are some that contain more gluten than others). So you will have to add something more than butter; add it little by little, the one that goes asking for the dough.
INGREDIENTS FOR THE PREFERMENT:
200g, strength flour
200g of milk, preferably whole.
3g. of fresh yeast or 1g. dry yeast
5g. of sugar.
This preference, you have to let it ferment in the refrigerator, at least 12 hours, in my case, I have had 18 hours,
INGREDIENTS FOR THE MASS:
320g. of strength flour
10g. of fresh yeast or 3g. of dry
80g. of sugar.
135g or ml. of milk, preferably whole.
35g. of butter.
6g. of salt (it is important that you do not forget to add it, because it enhances the flavor of the dough, regulates the strength and balance of this ...)
This brioche, weighs approximately 800g.
When you put the milk to warm (it must be warm, in no case hot, because if so, the yeast is not activated and stops making its effect ...) and add the shredded yeast, let it rest for 15 minutes, to that the yeast is activated well.