DOLCE FORNO MAESTRO |
uova |
acqua |
zucchero semolato |
miele |
lievito di birra |
burro 82% m.g. |
sale |
PEPITA FONDENTE 1100 |
CHOCOLATE BRIOCHE DOUGH
Ingredients
1000g
eggs
250g
water
160g
caster sugar
40g
honey
10g
fresh yeast
50g
unsalted butter 82% fat
230g
salt
12g
350g
Preparation
Knead DOLCE FORNO MAESTRO with sugar, brewer’s yeast, eggs and water until the gluten mesh forms. Insert the salt and knead until completely absorbed.
Insert the soft butter in 2 moments.
Finish with the PEPITA 1100 cold from the fridge.
Make some 180 gr loaves and place them at room temperature, well covered, for about 1 hour.
Make a braid and place the dough in an aluminium or steel mold previously greased.
Final composition
Put to rise in a cell 28-30°C for about 3-4 hours.
Cook at 160-165°C in a convection oven or at 175-185°C in a static oven, cooking times may vary depending on the weight (25- 26 minutes for a 550gr brioche).
After cooking, brush with sugar syrup to polish.
