CHOCOLATE BRIOCHE LOAF
|DOLCE FORNO MAESTRO||g 1000|
|caster sugar||g 40|
|fresh yeast||g 50|
|unsalted butter 82% fat||g 230|
|PEPITA FONDENTE 1100||g 350|
Knead DOLCE FORNO MAESTRO with sugar, brewer’s yeast, eggs and water until the gluten mesh forms. Insert the salt and knead until completely absorbed.
Insert the soft butter in 2 moments.
Finish with the PEPITA 1100 cold from the fridge.
Make some 180 gr loaves and place them at room temperature, well covered, for about 1 hour.
Make a braid and place the dough in an aluminium or steel mold previously greased.
Put to rise in a cell 28-30°C for about 3-4 hours.
Cook at 160-165°C in a convection oven or at 175-185°C in a static oven, cooking times may vary depending on the weight (25- 26 minutes for a 550gr brioche).
After cooking, brush with sugar syrup to polish.