Orange Olive Oil Brioche Buns

Total flour= 600 grams

Levain 180 grams (75% hydration: 77g water, 103 g flour; if you use more of less levain, or a different hydration, compensate for more or less liquid)

497 g additional bread flour (for a total of 600 g)

193 g milk

97g egg (2 eggs; recipe called for 12.5% egg; I didn’t want to waste part of an egg: two eggs came to 16%)

75 g sugar (17.5%)
56 g of olive oil (9.3%)
1 t orange extract
12 g salt (2%)

Bulk fermented for about four hours with three folds.

Formed into balls and placed in buttered muffin pan. Proofed overnight in fridge. Brushed twice with egg wash. 

Baked at 400 degrees for 35 minutes.

Breakfast