Apricot Brioche


141 g Laucke Euro T55 Flour
141 g Seed Chef
141 g Water at 25°C
1,787 g Laucke Euro T55 Flour
268 g Chef
1,180 g Eggs
36 g Salt
18 g Yeast, dried
179 g Sugar
894 g Butter
71 g Lemon Zest
715 g Dried Apricot


  1. DAY 1: Prepare Chef:

    Refresh a maintained Chef by weighing ingredients into a clean appropriately sized container or bucket, and mix or whip by hand for 2 minutes, or until amalgamated. 

  2. Scrape sides clean, affix lid, and leave in ambient temperature of 25°C for 2 hours before placing in a retarder set at 10°C for 22 hours.

  3. DAY 2: Create Dough:

    Determine Egg Temperature:

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C. 

  4. Take and record the temperatures of the Room, Flour, Chef and allow 26°C for heat generated by friction during the mixing process.

  5. Subtract the 4 recorded temperatures from the base temperature of 100°C (i.e.: desired dough temperature x 4), to determine the egg temperature required for the dough to finish mixing at 25°C.Eg. 100°C, - 23°C, - 22°C, - 14°C, - 26°C = 15°C.

  6. Therefore the eggs would need to be tempered to 21°C for creating a dough in the recorded environment of this example.

  7. Weigh Ingredients:

    Weigh tempered eggs and Chef, and pour into the spiral mixer, then add dried yeast, flour, sugar and lemon zest. 

  8. Delay the addition of salt until dough has formed.

  9. Delay the addition of softened butter (approx. 18°C) until salt has cleared.

  10. Fold in chopped dried apricots once dough has completed mixing.

  11. Mixing Time Guide:

    Mix for 3 minutes on low speed. Scrape down the bowl and reconfigure dough. 

  12. Mix for another 3 minutes low speed.

  13. Add salt and turn by hand into dough.

  14. Mix for a further 2 minutes on low speed.

  15. Mix for 3 minutes on high speed in which time half of the softened butter is to be slowly added piece by piece.

  16. Scrape down the bowl and reconfigure dough.        

  17. Mix for a further 3 minutes on high speed in which time the remaining butter is to be added slowly piece by piece.

  18. Fold in chopped dried apricots.

  19. Dough will be sticky, extensible and glossy. Take and record dough temperature.               

    N.B. Amend friction temperature if required for future egg temperature calculations ie. if dough finished at 27°C will need to increase friction temperature allowance to 22°C.

  20. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid and bulk proof for 35 minutes in ambient temperature of 25°C.

  21. Remove lid and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  22. Affix lid and proof for a further 35 minutes.

  23. Divide, Intermediate Shape and Proof:

    Divide dough into required amounts.

  24. Intermediate shape loaves into rounds and place on a board lightly dusted with fine semolina.

  25. Cover with cloth and intermediate proof for 30 minutes.

  26. Final Shape and Proof:

    Shape loaves as desired, and place into cloth lined baskets, tins or on boards as free form loaves, using cloth (or french couche) pleated, and dusted with fine semolina, as support between each loaf.

  27. Loaves may be dry proofed in bakery ambience (26°C ± 2°C), covered; for 1-1.5 hours, or until fully proofed; or placed in proofer set at 30°C with low humidity for 30 minutes - 1 hour or until fully proofed. N.B. Loaf is fully proofed when; touched gently with finger on the end of the loaf, it is slow to spring back and does not spring back the whole way.

  28. Cut, Load and Bake:

    Roll/transfer free form loaves onto a peel, and place tin loaves near oven ready to be cut and loaded.

  29. Brush loaves and rolls liberally with egg (whisked with a pinch of salt) and sprinkle with flaked almonds.

  30. Using a lame, cut loaves if desired to create different shaped and textured loaves.

  31. Load loaves immediately into preheated oven, and bake directly on stone or ceramic tile floor where possible and steam for 3-5 seconds.

  32.  Bake at 200°C for 25 minutes (Loaves) or 14 minutes (Rolls).

  • Sweet Bread
  • Bake: 25 minutes (Loaves) or 14 minutes (Rolls)


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