Brioche Loaves and Rolls
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| 1,500 g | Laucke Wallaby Flour | |
| 220 g | Caster Sugar (White) | |
| 25 g | Refined Salt (Iodised) | |
| 15 g | Laucke Crusty 1% Improver | |
| 40 g | Yeast, dried | |
| 300 g | Eggs (Whole) | |
| 420 g | Milk (Full Fat) | |
| 200 g | Water | |
| 200 g | Softened Butter | |
Method
Mix all ingredients except the softened butter on low speed for 2 minutes, then for 8 minutes on high speed.
Add softened butter, then mix on high speed for 4 minutes.
Place into oiled bowl or tub, and place into fridge for 60 minutes.
Divide and pre-shape round/Brioche Rolls 90 g/Brioche Loaves 550 g.
Cover and rest for 20 minutes.
Final Mould 90 g Brioche rolls and 550 g Loaves place onto tray and tins.
Proof for approximately 30 minutes for Rolls, and 60 minutes for Loaves.
Bake in Oven at 190°C for Rolls 15 minutes, Loaves 25 minutes.
