facebook-tracking-pixelIRCA | BRIOCHE LOAF (DOLCE FORNO MAESTRO)

Ingredients

DOLCE FORNO MAESTRO g 1000
eggs g 240
water g 160
sugar g 40
honey g 10
fresh yeast g 50
unsalted butter 82% fat g 230
salt g 12

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.

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.

Matteo Reghenzani
Matteo Reghenzani

Pastry Chef

Recipe created for you by Matteo Reghenzani