Brioche Astrance

Oliver Stephens

Oliver Stephens

2nd June 2012

Brioche Astrance

Mix 1 
Mix 2 then add to one mix then 3 mix add 4 and mix until smooth 
Rest for 2hrs then shape r...

Ingredients

  • Brioche Astrance
  • (1)
  • 600g flour Moulin pelard
  • 125g flour
  • 25 gluten
  • 30g fleur de sel
  • 90g sugar
  • (2)
  • 45g yeast
  • 10g water warm
  • 20g milk warm
  • (3)
  • 8eggs
  • (4)
  • 375g soft butter

Method

Mix 1
Mix 2 then add to one mix then 3 mix add 4 and mix until smooth
Rest for 2hrs then shape rise (about 1hr)wash with eggs yolk and cook at 180c for two min then lower to 140c until dark golden rest