Brioche (Recipe)

Recipe for the base

  • 500g                      Strong flour
  • 25g                        Yeast
  • 75ml                      Milk
  • 15g                        Salt
  • 50g                        Sugar

Added to the base recipe

Eggs                     Butter(g)

  • Surfine                8                             500
  • Fine                     6                             375
  • Ordinaire            6                            200
  • Commune          4                             125

Method

  1. Make a ferment and leave to activate for 15 min.
  2. Sieve the flour and mix with the remaining ingredients of the base recipe.Mix in the ferment and the number of eggs depending how rich the dough you are making.
  3. Mix into a smooth and elastic dough.
  4. Cut in the soft butter(according to the quality of brioche you are making) and leave to prove for app 30 minutes.
  5. Knock back and rest for an hour.
  6. Mould into shape and prove twice the size.
  7. Egg wash and bake in hot oven(180—200  C).

Large brioche for 4-5 people 8.00 Pounds

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