Classic Brioche with Lots of Butter

This was my second attempt at making brioche. I used a recipe from the King Arthur Flour website that can be found here.

For once, I followed the instructions exactly and it turned out beautifully.

Preferment or sponge for dough.

Dough after all flour has been incorporated and rested in refrigerator overnight.

Dough just out of plastic tub.

Shaping dough. 

Dough shaped and rolled into a log and placed in pullman pan. I baked it with cover on until the last ten minutes so that the top would brown but not burn.

Brioche loaf just out of oven. You can tell how much butter is in dough due to sheen on surface.

Buttery brioche loaf just sliced.