Mix the water and the fresh yeast directly in the mixer bowl. Add the Dolce Formo Maestro, eggs, salt, and sugar. Knead 12 to 15 minutes until the dough comes off the sides of the bowl. Incorporate the tempered butter and knead until total incorporation. The temperature of the dough at the end of the kneading must be between 22/24. Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume as to double. Deflate the dough and place to the fridge for 1h. Deflate the dough and let one night in the refrigerator. Cut out, roll out the dough depending on the form. Arrange the brioches shaped into a baking tray. Lightly egg wash the surface. Allow to proof at temperature between 28/29°C and 90% of hygrometry during 1h30 for individual piece and 2h30 for big one. After proofing egg wash a second time, cut the surface with scissor and place directly to the pre-heated oven (180°C). Bake at 160°C around 20/25 minutes.