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How to make a fluffy and stringy brioche. easy big brioche recipe at home for the week! Here is the recipe and the technique to make your brioche a success.
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00:00 Presentation
00:19 soft and stringy brioche recipe
00:38 kneading the fluffy and stringy brioche
01:08 scoring of the fluffy and stringy brioche
01:38 dividing and shaping the fluffy and stringy brioche
01:59 shaping the fluffy and stringy brioche
03:00 How to grow brioche well at home
03:10 gilding the brioche
03:40 tasting of the soft and stringy brioche
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➼ Soft and stringy brioche recipe at home.
• T45 flour: 500g
• Salt: 9g
• Sugar: 70g
• Fresh yeast 15g
• Egg: 150g
• Milk: 150g
• Butter: 150g
• Kneading: 4min in 1st speed + 6min in 2nd speed
+ 5min with the butter
• Pointing 30 min at room temperature and placing 12h at 4°c.
• Division
• Formatting
• Relaxation 10 min at 4°C
• Shaping
• Primer: approximately 1h30min at 27°
• Baking: 30 min at 150°C.
• Penetrant testing on grid
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See you soon on bakery step by step by Fabrice Cotez.