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BRAID BRIOCHE LOAF (DOLCE FORNO MAESTRO)

Two-tone brioche loaf, perfect for breakfast

Difficulty level

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.

Final composition

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.

Mirko Scarani
Mirko Scarani

Pastry Chef

Recipe created for you by Mirko Scarani