foolproofliving

16 Place unsalted butter in a small sauce pan over medium heat. Cook until fully melted. Set it aside and let it cool to room temperature.
0 Whisk together bread flour, instant yeast, and salt in a large bowl. Set aside.
1 In a separate bowl, whisk together 6 eggs, water, and sugar. Pour in the unsalted butter and whisk until fully combined.
3 Add the wet ingredients into the dry ones and stir with a wooden spoon until no dry flour remains and a uniform mass forms. This should take about 1 minute.
4 Cover the bowl with plastic wrap and let it rest for 10 minutes.
5 Holding the edge of dough with your fingertips, fold it over onto itself halfway towards the middle. Turn the bowl 45 degrees and repeat the same process. Do this 6 more times. It should be 8 times in total. Cover with plastic wrap and let it sit for 30 minutes.
6 Repeat folding and rising every 30 minutes three more times. After the fourth set of folds, cover it tightly with plastic wrap and place it in the fridge for 16-48 hours.
7 Transfer the dough onto a lightly floured surface.
8 Divide the dough into 6 equal pieces.
9 Working with one piece at a time, pat dough into a 4-inch disk. Holding the edge of the dough, fold edges of the dough onto itself halfway towards the center. Repeat folding until it forms a ball. Flip it over and move your hands in small circular motions to form it into a smooth round ball. Feel free to sprinkle it with a bit of flour if it sticks to your hands. Repeat the same process with the rest of the balls.
10 Cover with plastic wrap and let it rest for 5-10 minutes.
11 Grease two loaf pans with melted butter.
12 Place three brioche balls in each loaf pan. Cover loosely with plastic wrap and let it rise for 2 hours.
13 Thirty minutes before baking, adjust the oven rack to the middle position. Turn a baking sheet upside down and place it on the oven rack in the middle position. Preheat it to 350 degrees.
14 Remove plastic wrap and brush the now-risen dough with an egg. Set them on the baking sheet and bake until golden brown, rotating pans halfway through baking, 30-35 minutes or until the internal temperature reaches 190 degrees F.
15 Take them out of the oven and let them rest for 10 minutes on a wire rack. Being careful not to burn your hands, carefully loosen the edges with a knife. Remove them from the pan, and let them cool to room temperature on a wire rack before slicing.