A simple Brioche Bread
600g flour (half strength- you can use 300 g strong bread flour and 300 g plain flour), 280g Refreshed Natural Yeast, 200g milk, 90g butter ( or almond oil), 90g sugar, grated rind of half a lemon untreated, 2 eggs, 1tsp salt ( grated orange rind or vanilla can be added according to taste)
Dissolve the yeast in the milk and set aside. Pour the flour into a bowl (or use a planetary mixer), make a hole in the centre and pour in the natural yeast, starting to mix, then the sugar and eggs. Once the dough is formed add the butter at room temperature and eventually the salt.
Mix well and long, until the dough comes off on your hands or from the sides of the bowl of the mixer (adjust if necessary add a little milk and a little flour depending on whether the mixture is present too dry or too sticky).
Let rise until the dough has doubled in size ( this can take from 4 to 12 hours according to the strength of your yeast, we usually make the dough at night and let it rise overnight ). In the morning, or once doubled in size, roll out the dough to a thickness of 2 cm then cut into 6-8 cm squares of side about from the side, and place on each square a teaspoon of the filling chosen (or nothing at all, they are very tasty with or without filling), and then join the corners of the square, so as to form the bundles and put the buns next to one another with “legs down”, i.e. with the smooth part above.
Let rise until doubled in volume (for 4 hours in the oven with the light on), Bake in a preheated oven at 180 ° C for about 30 minutes
Dissolve the yeast in the milk and set aside. Pour the flour into a bowl (or use a planetary mixer), make a hole in the centre and pour in the natural yeast, starting to mix, then the sugar and eggs. Once the dough is formed add the butter at room temperature and eventually the salt.
Mix well and long, until the dough comes off on your hands or from the sides of the bowl of the mixer (adjust if necessary add a little milk and a little flour depending on whether the mixture is present too dry or too sticky).
Let rise until the dough has doubled in size ( this can take from 4 to 12 hours according to the strength of your yeast, we usually make the dough at night and let it rise overnight ). In the morning, or once doubled in size, roll out the dough to a thickness of 2 cm then cut into 6-8 cm squares of side about from the side, and place on each square a teaspoon of the filling chosen (or nothing at all, they are very tasty with or without filling), and then join the corners of the square, so as to form the bundles and put the buns next to one another with “legs down”, i.e. with the smooth part above.
Let rise until doubled in volume (for 4 hours in the oven with the light on), Bake in a preheated oven at 180 ° C for about 30 minutes
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