DOLCE FORNO MAESTRO |
uova |
acqua |
zucchero |
miele |
lievito di birra |
burro 82% m.g. |
sale |
zucchero semolato |
sale fino |
MORELLINA |
BRIOCHE DOUGH
Ingredients
1000g
eggs
240g
water
160g
sugar
40g
honey
10g
fresh yeast
50g
unsalted butter 82% fat
230g
salt
12g
Preparation
Knead togheter DOLCE FORNO MAESTRO ,sugar, yeast, eggs and water until obtain a strong dough.
Insert the salt and knead until completely absorbed.
Add the soft butter in 2 times.
Make some 180 gr loaves and place them at room temperature, well covered, for about 1 hour.
CHOCOLATE BRIOCHE DOUGH
Ingredients
1000g
eggs
240g
water
140g
caster sugar
50g
honey
10g
fresh yeast
50g
unsalted butter 82% fat
180g
salt
12g
120g
water
80g
Preparation
Emulsify water and MORELLINA to obtain a chocolate ganache.
Knead togheter DOLCE FORNO MAESTRO ,lsugar, yeast, eggs and water until obtain a strong dough.
Insert the salt and knead until completely absorbed.
Add the soft butter.
Add the MORELLINA ganache.
Make some 180 gr loaves and place them at room temperature, well covered, for about 1 hour.
Final composition
Usign 2 loaves of each colur, create a braid and place it into greased steel frames.
Put to prove in the prooving room at 28-30°C for 3-4 hours.
Cook at 160-165°C in a convection oven or at 175-185°C in a deck oven, cooking times may vary depending on the weight (25- 26 minutes for a 550gr brioche).
After cooking, brush with sugar syrup to polish.
