PANE & LATTE |
farina |
acqua |
lievito compresso |
uova |
burro 82% m.g. |
BRIOCHE BREAD DOUGH
Ingredients
1000g
flour
1000g
water
600-650g
fresh yeast
80g
eggs
200g
unsalted butter 82% fat
130g
Preparation
Knead all the ingredients together until the dough is well combined and smooth
Let the dough rest for 10-15 minutes at 22-24°C.
Final composition
Divide the dough into portions and shape each portion into a sort of rope.
Gather a group of them (2,3,4 or 5, as you prefer) and plait them to form a braid.
Put in the proofer room for 40-50 minutes at 28-30°C, with relative humidity of approximately the 70-80%.
Brush the braided brioches with beaten egg.
Bake in a deck oven at 190-200°C for about 20 minutes (measured out for 450g braids).
ADVICE: we suggest to bake the braids before the rising is at its maximum.
IRCA products in the recipe
BAKERY
