facebook-tracking-pixelIRCA | CHOCOLATE BRIOCHE LOAF

Ingredients

DOLCE FORNO MAESTRO g 1000
eggs g 250
water g 160
caster sugar g 40
honey g 10
fresh yeast g 50
unsalted butter 82% fat g 230
salt g 12
PEPITA FONDENTE 1100 g 350

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.
Finish with the PEPITA 1100 cold from the fridge.
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