Recipe10-Brioche Loaf

Brioche Loaf

Dough

Baker’s %
Bread Flour100
Instant Dry Yeast3
Bread Improver1.5
Sugar18
Salt2.5
Pate Fermentee10
Whole Egg60
PALFFY 780 LTU55

Topping

Pearl Sugar10g/pcs

Method

Mixing Time
L4′ M3′ ↓ L3′ M4′
Dough Temperature25 °C
Fermentation Time30 minutes
Dividing300g
Bench Time15 minutes
Make formRefer below
Final Proofing Time75 minutes
Proofing Condition35°C/80%
Baking Temperature 170°C / Rotating Oven
Baking Time25 minutes


*The arrow shows timing to add margarine.

Make form

  1. Make form the dough into long shape around 20cm.
  2. Place into a sprayed mould. Mould dimension : 21cm X 11cm X 12cm(H).
  3. Once proof, egg wash the surface then use a scissors & cut straight in the middle.
  4. After cut, sprinkle Pearl Sugar on top then bake.
  5. After baked, immediately remove from mould & leave it to cool down.
  6. After cooled down, you may use as a whole or slices.

Product Used for This Recipe

PALFFY 780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days

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