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In this video I review three stand mixers!
Learn how easy it is to knead bread or brioche at home.
💥 DITO SAMA BE5 Stand Mixer: www.bacchus-equipements.com/m...
💥 ROBO Stand Mixer (Voucher -5%: PASAPAS5) : iboulange.fr/products/batteur....
💥 KMIX Stand Mixer: www.kenwoodworld.com/fr-fr/pr...
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🔆 Buy all the supplies I use to make bread at home:
➡️ iboulange.fr/collections/a-la...
🔆 MY ROLLING PIN FOR LAMINATION: www.amazon.fr/dp/B00ISRWYLU/r...
🔆 Baking Stone: (38 x 30 x 1,5 cm) www.amazon.fr/gp/product/B07B...
🔆 PH Meter by Testo: www.amazon.fr/gp/product/B00M...
🔆 Testo106 Thermometer: www.amazon.fr/gp/product/B001...
🔆 High Precision Weighing Scale: iboulange.fr/collections/a-la...
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➼Suggested videos:
o Brioche Bread at Home: • Comment pétrir la brio...
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o Making croissants: Butters Comparative TEST: • Croissant sans beurre ...
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00:00 Introduction
00:23 Overview of the stand mixers
03:50 Brioche recipe
05:10 Kneading brioche
10:17 Bulk fermentation
11:40 Fold
12:55 Stand mixers review
13:30 Dividing and shaping brioche
16:10 Egg-washing and baking brioche
17:20 Brioche tasting
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➼ Perfect Brioche Recipe!
Ingredients:
• T45 flour (all-purpose or Gruau): 500 gr
• Salt: 9 gr
• Sugar: 70 gr
• Fresh yeast: 15 gr or dry (instant) yeast: 7 gr
• Eggs: 150 gr
• Milk: 150 gr
• Butter: 150 gr
• Kneading: 4 min at low speed + 6 min at medium-high speed + 5 min with butter
• Bulk fermentation: 30 min at room temperature + Fold then 10 h at 4°C
• Dividing
• Pre-shaping
• Rest: 10 min
• Shaping
• Final fermentation: 90 min at 27°C
• Baking: 35 min at 150°C
• Cooling on a cooling rack
See you soon on boulangerie pas à pas by Fabrice Cottez