Brioche

• 75 grams water, warm (43.3° to 46.1°C; 110° to 115° F)
• 1 package (about 7 grams) a

Combine the water and yeast in a small bowl. Let sit for 10 minutes, then stir until the yeast is completely dissolved. Set aside.

Sift together the flours, sugar, and salt into the bowl of a stand mixer fitted with the dough hook. Add the eggs and beat for 1 minute at low speed, scraping down the sides with a rubber spatula as needed. Slowly add the dissolved yeast and continue beating