Laminated brioche recipe:
- T45 flour: 400g
- Salt: 8g
- Sugar: 15g
- Butter: 100g
- Fresh yeast: 12g
- egg: 160g
- Milk: 40 g
- Sugar: 32 g (end kneading)
➼ My Dough sheeter: https://japankneader.com/products/dough-sheeter-rs201
Reference: RS201+SB-04 perfect for croissants , Laminated brioche and puff pastry at home.
https://www.instagram.com/kneader_official_en/
This Laminated brioche recipe is truly perfect.
I also give you the technique to make your laminated brioche a success.
- Discover my training: https://www.boulangerie-pasapas.com/cap-boulanger-maison/
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00:00 presentation
00:30 Laminated brioche recipe
01:27 Knead the Laminated brioche well
05:23 Preparing the butter
09:10 fold the laminated pastry brioche well
13:50 Technique for making a perfect Laminated brioche
15:15 Shape your Laminated brioche well
16:00 Making the Laminated brioche crown
18:00 Shape the classic Laminated brioche
19:00 How to proof laminated brioche?
19:40 Baking the brioche
21:48 Tasting of the Laminated brioche
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See you soon on bakery step by step by Fabrice Cottez.
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