fragrant small flowers
Bakery products from Italy
Pan brioche
Pan brioche
ready in
8 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A soft and tasty bread. It is neither sweet nor salty and lends itself to so many preparations.
preparation
step 1
Mix the flour (150 g) with the crumbled beer yeast. If you have the planetarium, do it with the leaf so that the two ingredients are mixed well otherwise you can do it by hand.
step 2
Add 90 grams of water and knead for a few minutes until a smooth dough is put into a bowl covered with a damp cloth or film and let it rest for 1 hour and 30 minutes in a warm place.
step 3
In the planetary place the flour (350gr), squeeze it in pieces and mix it for a few seconds to take the flour
step 4
Add water (50g but keep it from a few tablespoons to dilute the salt) a little at a time by continuing to mix and then the eggs one at a time.
step 5
Use cold water we have always been accustomed to putting the hot water to dissolve the yeast but this could heat up the dough that should be closed around 27 ° C
step 6
Remove the leaf and insert the spiral hook (if you have a planetary, otherwise you can do it all by hand). Add sugar and knead at low speed for a few minutes
step 7
Place the soft butter cut into pieces while continuing to knead until full absorption.
step 8
Add the diluted salt into the water we have kept aside and knead until a smooth dough.
step 9
The dough should be worked maximum for 15 minutes after we put the water.
step 10
Put the dough in a large bowl, covered with a canvas or food film and let it rise for two hours.
step 11
After two hours take the dough and divide it so that we get 3 lines of the same magnitude. (With these quantities you should be able to make two pan brioche)
step 12
On one side we join the ends of the strands and form a braid.
step 13
Let's put our braid brioche braid into a plumcake mold by turning the two ends slightly downwards.
step 14
Let's rise in a room away from the air currents for about 4 hours (I leave it in the oven with a bowl full of water next to it so that it creates some moisture to make the dough grow well
step 15
We heat the static oven to 200 ° and supply the pan brioche. Sprinkle a little water inside the oven so moisture will create a nice crust
step 16
Cook for about 30 minutes (depending on the oven) until it is well colored. Let it cool on a grid.
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