Marble Brioche

Ingredients

Units %
Flour 1000g 100%
Brioche 20% 200g 20%
Eggs 300g 30%
Water 280g 28%
Yeast 30g 3%
total 0

Working Method

Part 1
  1. Mix for 2 minutes on slow speed then ±12 minutes on fast speed
  2. Dough temperature 28° C
  3. Bulk fermentation takes15 minutes
  4. Measure on the scale 2 x 45 g
  5. Intermediate proof takes 15 minutes

Make up
  1. Roll out in a long shape and twist together one plain dough with one chocolate dough
  2. Final fermentation takes ±60 minutes at 40° C, 85% RH
  3. Bulk fermentation takes15 minutes
  4. Decorate before baking by brushing with Sunset Glaze
  5. Oven temperature 220° C
  6. Baking time of ±10 minutes

Baking Overview

About this recipe


Author: Chipkins Puratos

Complexity level: