Ingredients
Gruau flour: 9,7 kg
Terre d’Arômes Buckwheat: 0,3 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Sugar: 1,5 kg
Détrempe butter: 0,5 kg
Tourage butter: 4,5 kg
Eggs: 6 L
Preparation
Method with 3% dosage
Base temperature: 52°C.
Kneading:
- First speed: 5 minutes.
- Second speed using mixer: 5-6 minutes.
Dough temperature: 20-22°C.
First fermentation: 2 hours at 4°C.
Tourage (lamination): 2 double turns with 15 minutes of rest at 4 °C between each turn.
Shaping: roll out to a thickness of 0,7-0,8 cm Cut into sufficiently long strips (approximately 300/400 g) to place in a zig-zag pattern along the full length of the molds.
Final fermentation: 2h-2h30 at 28°C (direct method).
Charging in the oven: brush with egg wash and load into the oven.
Baking: bake for 20-25 minutes at 150°C/160°C. After baking, brush the top of the brioche with syrup at 30° Baumé to give it a glossy finish.
