Nanterre

Ingredients

Units %
Flour 1000g 100%
Brioche 20% 200g 20%
Eggs 200g 20%
Water 400g 40%
Yeast 30g 3%
total 0

Working Method

Part 1
  1. Mix for 2 minutes on slow speed then 12 minutes on fast speed.
  2. Bulk fermentation takes 10 minutes.
  3. Scale 6 x 50 g.
  4. Intermediate proof takes 10 minutes.
  5. Make 6 dough balls and put them in rows of 2 by 2 in a rectangular mould
  6. Final fermentation takes ±60 minutes at 40° C, 80% RH.
  7. Decorate before baking by brushing with Sunset Glaze.
  8. 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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