Nanterre - Puratos

Ingredients

Working Method

Part 1

Mix for 2 minutes on slow speed then 12 minutes on fast speed.
Bulk fermentation takes 10 minutes.
Scale 6 x 50 g.
Intermediate proof takes 10 minutes.
Make 6 dough balls and put them in rows of 2 by 2 in a rectangular mould
Final fermentation takes ±60 minutes at 40° C, 80% RH.
Decorate before baking by brushing with Sunset Glaze.
Oven temperature 180° C with a baking time of 23 minutes.

Baking Overview

Tips and tricks

Play with the shape of your brioche: you can also braid it or give a Parisian brioche-look with a “head” shape.

About this recipe

Author: Chipkins Puratos

Complexity level:

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