PIZZA

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PASTA

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PASTRY

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BREAD

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GLUTEN FREE

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BRIOCHE CON IL TUPPO (SICILIAN STYLE)

BRIOCHE CON IL TUPPO  (SICILIAN STYLE)

Grams

Ounces

Baker’s %

Flour Brioche “00”

1000

35.27

100

Water

200

7.05

20

Eggs

250

8.81

25

Yolk

100

3.52

10

Sugar

150

5.29

15

Honey

60

2.11

6

Butter

250

8.81

25

Salt

18

0.63

1.8

Fresh Yeast

45

1.58

4.5

Vanilla bean

1

 

 

  • Mix together flour, yeast and eggs and string
  • Add sugar in several times and string
  • End up with butter, aromas and salt
  • Ferment for 12 hours In the refrigerator at 39°F (4°C)
  • Portion into 8.82 - 3.17Oz (80-90g) and shape
  • Let rise in a proofer at 82.4 F° (28 º C)
  • Bake 180°C (356°F) for 15 minutes.

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