Brioche is a very rich but amazingly light type of bread. Perfect for breakfast and lovely toasted, it’s also good in a bread and butter pudding.
TOTAL TIME: 40 Minutes
- 1000 gms of Josef Marc T55 Bread flour
- 220ml of Milk
- 20gm of Salt
- 60gm of Caster sugar
- 40gm/12gm of Wet/Dry Yeast
- 230ml of Egg
- 170gm of Unsalted butter, cubed
PLACE all the ingredients in a mixing bowl.
USE a spiral mixer
MIX on a slow speed for 4 minutes and the mix on a fast speed for 6 minutes.
DOUGH temperature should be at 24°C to 26°C.
BULK fermentation for 20 minutes.
SCALE the dough into 300gm in a mould. Intermediate proof not required.
FINAL proof for 40 min under 75% humidity and temperature of 31ºC.
BAKING temperature at 200ºC under the falling temperature of 180ºC for approx.. 20 minutes for 300gm pieces.