Plaited durum wheat brioche
A delicious brioche.
Preparation time: 5 hrs
For two 900 g brioches
after baking
Base temperature: 42°C
Ingredients
970
g of GEM 250
10
g brioche improver
20
g of GEM+ Volume
150
g Sugar
300
g eggs
50
g Yeast
250
g Water (as required)
1
Beaten egg (for egg wash)
20
g salt
300
g Butter
Preparation
1
Kneading
Knead all ingredients (except the butter) for 4 minutes on low speed, then 12 minutes on high speed.
Add the butter, cut into small pieces, and knead for a further 3 minutes on low speed, then 4 minutes on high speed.
Dough temperature: between 24 and 26°C.
2
Rising time
30 minutes at room temperature.
3
Division
Divide your dough into 6 equal strands and work them into pieces about 80 cm long.
4
Shaping
Arrange them parallel on your work surface.
Braid your brioche by taking the right-hand strand and placing it between the other two strands. Do the same with the left-hand strand, and so on.
Pinch the upper ends to connect the strands.
5
Proving
2 hrs at 25°C.
6
Cooking (convection oven)
Preheat your oven to 160°C.
Glaze the brioches with beaten egg.
Bake for 35-45 minutes.