Tart berries
Desserts from Italy
Light brioche with mother yeast
Light brioche with mother yeast
ready in
13 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
For a fragrant and fragrant breakfast.
preparation
step 1
Rinse the yeast at least 3 hours before proceeding. The mother yeast should be doubled.
step 2
In the mixer, place the milk at room temperature and the mother yeast and the leaf hook mixed to dissolve the yeast.
step 3
Add honey, flour, sugar, orange juice and continue to knead. Add the egg, and salt and mix until obtaining a homogeneous compound.
step 4
Replace the hook by inserting the hook and knead it by adding the soft butter (ointment) a little at a time, making it absorb slowly.
step 5
Incorporate it by kneading and not putting it until the previous one is completely absorbed. Turn the dough a couple of times. You will have to get a smooth and homogeneous dough.
step 6
Take the dough and knead by pulling from the outside and pressing inwards. Rotate and repeat for 5/6 times.
step 7
Form a ball and rest the dough for about 2 hours in a closed and sheltered place (I in the oven). Covered with film.
step 8
He spared the two hours, detached from the dough of about 50 grams of balls, pushing the dough with his thumbs and rolling them over the planter.
step 9
Round off the brioche and arrange them on the baking tray with paper oven, spacing them apart.
step 10
You can give the brioche the shape of croissants as I did. Just put the dough with the rolling pin in a rectangular shape about 1 cm high
step 11
Cut triangles with a base of about 10 cm and 20 cm high, roll off the base without tightening too much
step 12
Let it stand for about 10 hours in a dry and lukewarm place (in the oven off) or all night.
step 13
After the leavening, when the brioche will be doubled, gently shake them with a mixture of yolk and milk and bake in a warm oven at 180 ° C (electric level 2.5 gas) for about 20 min