Brioche

March 29, 2022 |

INGREDIENTS

100%         400 g     German Wheat Flour Type 550
15%              60 g     Caster Sugar
2%                  8 g     Salt
2.5%              10g     Domino Verde Bread Improver
5%                 20g     Panettone Sourdough Powder
2.5%              10g     Angel Instant Yeast
32.5%          130g    Butter
55%             220g    3 Eggs + Full cream milk

METHOD: 

1. Add all ingredients (except butter) into the mixer. Mix on slow for 3 min, add in butter slowly.
2. Form into a tight ball and bulk ferment for 30 minutes in 40 ֯C proofer.
3. Shape into a brioche, place into brioche mould.
4. Final ferment 1 hour in 40 ֯ C proofer, or 2 hours at 30 ֯C room temperature.
5. Pre-heat oven.
6. Bake at 170 ֯C for 30 minutes for big loaf, or 180 ֯C for 10 minutes for 55g dough

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