BRAID BRIOCHE LOAF (DOLCE FORNO MAESTRO)
Two-tone brioche loaf, perfect for breakfast
Difficulty level
Two-tone brioche loaf, perfect for breakfast
Ingredients
| DOLCE FORNO MAESTRO | g 1000 |
| eggs - at room temperature | g 240 |
| water | g 160 |
| sugar | g 40 |
| honey | g 10 |
| fresh yeast | g 50 |
| unsalted butter 82% fat - soft | g 230 |
| salt | g 12 |
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.
Ingredients
| DOLCE FORNO MAESTRO | g 1000 |
| eggs - at room temperature | g 240 |
| water | g 140 |
| caster sugar | g 50 |
| honey | g 10 |
| fresh yeast | g 50 |
| unsalted butter 82% fat - soft | g 180 |
| salt | g 12 |
| MORELLINA | g 120 |
| water - for the MORELLINA | g 80 |
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.
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.
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