Brioche bread
120 min

Type of dish:
Bread and pastries
Temperature:
Room temperature
Cuisine type:
French cuisine
Additional culinary preparation:
Bakery
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
Mixing time: 15´/ 17´
Mass temperature: 24 ºC
1st Fermentation of undivided dough: 30´
2nd Fermentation piece of divided dough: 5'.
3rd Fermentation formed piece: 1.5 h
Cooking time: 15´/ 35´
Oven temperature: 190 ºC
ELABORATION
- Knead all the ingredients together until you get a fine and elastic dough. The kneading must be intense as we are using strong flour.
- Leave to rest 30 minutes.
- Divide into pieces of 60 g and shape into little balls.
- Form a traditional Brioche, round and braided, and place into moulds. It can also be made in the form of a loaf, (in this case follow instructions of the recipe for loaves and dividing and forming.)
- Place the pieces tightly on plates and ferment at 30 °C and 75 % humidity.
- Once the pieces are fermented, brush over beaten egg.
- Bake without steam
Observations
- This is a bun of French origin very appreciated for breakfasts and lunches. Its base formula is used in the making of other pastries and desserts like French toast.
Nutritional information (1 portion)
Energy
335.54
kcal
Carbohydrates
47.91
g
Proteins
7.35
g
Lipids
12.15
g
Fiber
2.55
g
Saturates
6.01
g
Monounsaturated fatty acids
3.09
g
Polyunsaturated fatty acids
0.7
g
Cholesterol
63.2
mg
Calcium
14.74
mg
Iron
0.98
mg
Zinc
0.62
mg
Vitamin A
120.55
ug
Vitamin C
0.0
g
Folic acid
62.73
ug
Salt (Sodium)
58.68
mg
Sugars
7.49
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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