BRIOCHE FRANCES CASERO WITH CHOCOLATE. IN PANIFICADORA. SPONGEOUS AND SOFT!

INGREDIENTS FOR PREFERMENT: (Optional, but I advise you to do it, since you will have a spectacular brioche of incredible flavor and fluffiness, plus it will last longer super tender.
The pre-ferment has to be at least 12 hours in the refrigerator, I have had it for 16 hours. This time is not for whim, but for the ingredients to take on more flavor and texture; because
the brioche comes out so fluffy and smooth ... Anyway, if not
you have a lot of time, leave it less hours, it's not totally
Exactly those hours that I mention.
180g of strength flour
180g of milk, I used semi-skimmed
3g. of fresh yeast. If you use dry throw only 1g.
INGREDIENTS FOR THE MASS:
140g. of milk, in my semi-skimmed case
13g. of fresh yeast. If you use dry add only 4g.1
1 medium egg
80 or 90g. of white sugar
6g. of salt
350g. of strength flour.
Both the flour and the sugar and the salt, I, the sieve
all.
35g. of butter at room temperature.
100g of chocolate chips.
I use the program 4 SWEET. In addition to the 15 program for
to bake.