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 


INGREDIENTS

• 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

BAKING METHOD

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.

The white bread loaf is perfect for absolutely healthy breakfast. A fresh white load bread can be served with jelly and also accompany with tea or coffee.


TOTAL TIME: 60 minutes


INGREDIENTS

• 1000 gms of Josef Marc T55 Bread flour
• 20gm of Salt 
• 50gm of Caster sugar 
• 40gm/12gm of Wet/Dry Yeast
• 10gm of SB ALPHA improve
• 30gm of Oil

BAKING METHOD

INGREDIENTS
 

• 1000gm T55 of All-Purpose Flour
• 40gm of Active Dry Sourdough Starter
• 20gm of Salt
• 700ml of Water
• 40ml Olive Oil
• 10gm of Herbs / Toppings: Caramelised Onions, Rosemary, Basil, Oregano Thyme

BAKING METHOD

PLACE all the ingredients in the mixing bowl.

USE a spiral mixer for mixing.

MIX on the slow speed for 4 minutes and on the fast speed for 8 minutes.

DOUGH temperature should be between 24°C to 26°C.

BULK fermentation the dough for 40 minutes.

SCALE the dough weight to 350gm to 400gm and flatten it in a tray that has edges.

INTERMEDIATE proof for 20 minutes.

BRUSH the dough with olive oil, rock salt, and herb mixture & press it gently in holes with fingers.

FINAL fermentation for 40 to 45 minutes at 32°C at 80% humidity.

BAKE at 230°C under a falling temperature of 210°C for 20 minutes approximately.

APPLY olive oil and her mixture after baking. Herb mixture suggestion: Basil, Oregano, Garlic, Paprika, Thyme, Organic or use an Italian seasoning mixture and blend it with oil.

INGREDIENTS
 

• 1000gm of T55 All-Purpose Flour
• 40gm of Active Dry Sourdough Starter
• 120ml of Veg Oil
• 100ml of Eggs
• 80gm of Sugar
• 400ml of Milk
• 250gm of Raisins
• 100gm of Candied Lemon Peel
• 15gm of Salt
• Add Vanilla flavor of your choice

BAKING METHOD
 

PLACE all the ingredients in the mixing bowl.

USE a spiral mixer for mixing.

MIX on the slow speed for 6 minutes and on the fast speed for 8 minutes.

DOUGH temperature should be between 26°C or 28°C.

PROOFING time is 15 to 20 minutes, After first proofing of 15 minutes.

KNEAD the fruits under the dough. Divide into pieces of 560gm, round them, and set them to proof for another 20 to 30 minutes. At half proof spread with egg. Cut the pieces of bread crosswise before putting them into the oven.

BAKE at 190°C under a falling temperature of 200°C for 20 to 35 minutes.