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Pan brioche

ingredients

servings

10

Eggs

2 unit

Iodized salt

10 grams

White sugar

30 grams

Butter

100 grams

Water

140 grams

Fresh brewer's yeast

15 grams

Type 00 wheat flour

500 grams

Bakery products from Italy

Pan brioche

Pan brioche

vegetarian with gluten with eggs with lactose

ready in

8 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pan brioche

A soft and tasty bread. It is neither sweet nor salty and lends itself to so many preparations.

Pan brioche step 1

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.

Pan brioche step 2

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.

Pan brioche step 3

step 3

In the planetary place the flour (350gr), squeeze it in pieces and mix it for a few seconds to take the flour

Pan brioche step 4

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.

Pan brioche step 5

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

Pan brioche step 6

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

Pan brioche step 7

step 7

Place the soft butter cut into pieces while continuing to knead until full absorption.

Pan brioche step 8

step 8

Add the diluted salt into the water we have kept aside and knead until a smooth dough.

Pan brioche step 9

step 9

The dough should be worked maximum for 15 minutes after we put the water.

Pan brioche step 10

step 10

Put the dough in a large bowl, covered with a canvas or food film and let it rise for two hours.

Pan brioche step 11

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)

Pan brioche step 12

step 12

On one side we join the ends of the strands and form a braid.

Pan brioche step 13

step 13

Let's put our braid brioche braid into a plumcake mold by turning the two ends slightly downwards.

Pan brioche step 14

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

Pan brioche step 15

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

Pan brioche step 16

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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