Part 5/8:
- Cover with plastic wrap and let rise again in a warm place for about two hours until puffy.
For Brioche à Tête:
Prepare a smaller portion of dough, shape into a ball, and insert into a buttered brioche mold.
Form a small "hat" or top knot, brush with egg wash, and let rise until doubled in size—another two hours.
Decorative Touches:
Using scissors dipped in ice water, snip around the edges or top of the dough for a decorative effect before baking.
Baking to Perfection
Bake the loaf at 350°F in a convection oven for approximately 35 minutes, checking for a deep golden-brown crust. The mini brioche or petits fours may take about 15 minutes, with some initial checking at five minutes. The snipped decorative brioche will need about 25–30 minutes total.