|
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.
