MARRONS AND SPICES PAN BRIOCHE

-Start the dough with the DOLCE FORNO MAESTRO, the yeast and 2/3 of the water.
-When the dough begins to take shape, add the remaining water little by little until you obtain a smooth consistency.
-Add the softened butter in 2-3 times.
-Dough temperature must be at 26-28°C.
-We suggest to cut out a 250g piece of dough and to put it into a 1L jug.
-Let it proof for 2 hours at 28-30°C in the proofer until it triples its volume.

-Start the dough with the DOLCE FORNO MAESTRO, the yeast and 2/3 of the water.
-When the dough begins to take shape, add the remaining water little by little until you obtain a smooth consistency.
-Add the softened butter in 2-3 times.
-Dough temperature must be at 26-28°C.
-We suggest cutting out a 250g piece of dough and to put it into a 1L jug.
-Let it proof for 2 hours at 28-30°C in the proofer until it triples its volume.
-Add to the tripled dough the DOLCE FORNO MAESTRO and knead for 5-10 minutes.
-Once the DOLCE FORNO MAESTRO is absorbed, add the sugar, the salt and 500g grams of egg yolk. Knead for 10 minutes.
-Add the remaining part of the egg yolk little by little.
-Add the softened butter, previously mixed with the spices and the marrons purée in more than once until you obtain a smooth dough.
-Finish with the marrons and the nuts.
-The temperature of the dough must be a te 26-28°C.
-Let it proof at 28-30°C for 30 minutes.
-Scale the dough into the desired size and weight depending on the chosen mould:
-500g for 10x10x20cm mould
-750g for 10x10x30cm mould.
-Roll the pieces into oblongs as long as the moulds are and place them into the moulds with the ‘’closure’’ on the bottom. The moulds must be slightly buttered.
-Place in the proofer at 28-30°C with relative humidity at 60-70°C until the top of the dough is 1 cm lower from the mould. If the proofer is unprovided of the humidifier, cover the pastry with a plastic cloth.
-Once the proofing process is concluded, leave the pan brioches at room temperature until a light skin is formed over the surface.
-Bake at 165-185°C for varying times depending on the weight (about 35-40 minutes for the 500g pieces and 45-50 minutes for the 750g pieces) until they reach a core temperature of about 92-94°C.
-Freshly baked pan brioches can be packed in moplefan bags after they cooled down for 8-10 hours.

-Warm the SINFONIA 56% at 35°C and combine with the CHOCOCREAM CRUNCHY.