15 May 2019
Ingredients
- Water (+/-) - 250g (13,5%)
- Yeast fresh - 50g (2,7%)
- Eggs - 300g (16,2%)
- Tegral Brioche - 1000g (54,01%)
- Mimetic (lamination) - 250g (13,5%)
Working method
- Process:
- Laminate to a 12 mm thick rectangle and place in the freezer for 30 min.
- Incorporate the lamination fat, make a double turn then place in freezer for 30 min. Make another double fold and laminate to 5 mm.
- Cut a 6 by 60cm rectangle and place in zig-zag in a rectangular mould.
- Final fermentation : +/- 1h45 at 27°C (depending on size).
- Decoration before baking : Brush lightly with Sunset Glaze
- Oven temperature : 170°C
- Baking time : +/- 40 min.
