BRIOCHE WITH FINUM AND TRE FARRI

Source: https://www.meranermuehle.it/rcp_recipe/brioche-with-finum-and-tre-farri

Total time

1 Hours 45 Minutes

Baking/cooking time

45 Minutes

Rest time

60 Minutes

Ingredients

For 6-7 pcs

Portions

1000	g	Tre Farri
70	g	FINUM – Lievito madre
200	g	eggs
200	g	milk
200	g	water
100	g	brown sugar
50	g	honey
15	g	salt

Preparation

KNEADING TIME Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry. The butter should be added once the gluten network has formed.

DOUGH TEMPERATURE: 26°C (79 °F)

DOUGH RESTING: Divide the dough into 300 g balls and let it rest at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity until doubled in size.

SHAPING Form a braid and place it in a loaf tin, or form 6 small balls of 50g each.

LEAVENING Let the dough rise for 60 min. at 30 °C (86 °F), covered with a cloth, until 2cm from the top edge of the tin.

BAKING Brush with egg white and sprinkle with pearl sugar. Bake at 160 °C (320 °F) for approx. 35 min.

*The recipe is to be adapted according to the technology and equipment used.