Ingredients:

1° Step:

• g 150 PH4, Balancepower - Molino Dallagiovanna
• g 150 water(30°C/86°F)
• g 5 fresh yeast

Instructions:

Knead all the ingredients together and let the dough triple in volume at 30°C/86°F

2°step:

• g 1000 Mix Blackery Forte/ Strong - Molino Dallagiovanna
• g 20 Enzymes E-life – Molino Dallagiovanna
• g 200 egg yolks
• g 450 water
• g 25 fresh yeast
• g 250 butter
• g 20 fine salt
• g 50 honey
• g 150 sugar

Instructions:

Knead 1° leavened step, Blackery, fresh yeast, egg yolks, 350 g water, honey, butter and salt.

Once kneaded, add sugar and the remaining water.

Knead until obtain a soft and elastic dough.

Once kneaded, leave the dough to rest for about 30 minutes, weight the brioche and shape it.

With this dough, it’s possible to make different products such as maritozzo, Little veneziana, torta delle rose for breakfast, Sicilian brioche and other