- 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
Brioche Astrance
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
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
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