50' style
Details and chroming
Cooking with Smeg
Beyond the kitchen
- 250 g of strong 0 flour
- 50 g of sugar
- 4 g of dry brewer's yeast or 10g of fresh brewer's yeast
- 125 ml of water at room temperature
- 30 g of olive or seed oil
- 1 lemon, grated zest
- 1/2 vanilla bean or 1 sachet of extract
- 1 orange, grated zest (optional)
- 1/2 teaspoon of salt
- Preferred milk for brushing
Recipes
WATER PAN BRIOCHE
METHOD
In the stand mixer, add the flour, sugar, brewer's yeast, water, oil, vanilla, grated lemon and orange peel. Knead a
low speed. Add the salt and continue to knead until you get a well blended dough, it will take about 5-6 minutes.
Put the dough in a lightly oiled bowl and let it rise well covered in the oven with leavening function.
Place the dough to rise on the second level. After entering the special functions menu, turn the temperature knob to select the function "Leavening". Press the temperature knob to confirm the function. Wait 3
seconds to start the function. Let it rise for about 2 hours.
Take the dough, deflate it with your hands and place it on a lightly floured pastry board. Divide it into 6 pieces. Roll out each piece with your hands. Fold into an envelope and then roll each piece of dough on itself to obtain 6 loaves.
Put the loaves in the 28cm loaf pan lined with baking paper. Let it rise again in the oven, covered with a cloth, with the leavening function until it reaches the edge of the mold, it will take about 1 hour and 30 minutes. Brush with a little milk and bake in a preheated oven with
20% steam function at 180C ° for about 25-30 minutes, until the brioche is golden brown, without overcooking. Leave to cool on a rack and serve.
Recipe by @Chiarapassion
