Move over sourdough there’s a new bread in town! Check out this perfect brioche recipe.
Ingredients
500 gr wheat flour
10 gr salt
50 gr sugar
25 gr yeast
10 gr water
5 eggs
300 gr soft butter in cubes
Preparation
1. Mix yeast, water and eggs together in a stirring kettle until the yeast has
dissolved.
2. Add flour, sugar and salt to stir the kettle. Run at half power until the
dough is smooth.
3. Add the soft butter a little at a time and run until the dough is combined.
4. Divide the dough into 2 greased baking molds (1-liter molds) approx.
550 gr dough in each mold.
Bake according to the following method:
– Proving at 35 °C – 40% fan – 40 minutes
– CombiSmart – 180 °C – 100% humidity -100% fan – 8 minutes
– Hot Air – 160 °C – 100% fan – exhaust closed – 15 minutes
– Hot Air – 170 °C – 100% fan – exhaust closed – 10 minutes
Chef’s Tip
The dough is also good for small mold breads and burger buns.
You can see a full range of our combi ovens by clicking here.
