こねないパンの作り方〜ブリオッシュ簡単レシピ〜 | No knead bread recipe | How to make Brioche

こねないパンの作り方〜ブリオッシュ簡単レシピ〜 | No knead bread recipe | How to make Brioche

Noknead Brioche Brioche recipe
100% bread flour, 1% instant dry yeast, 2% salt, 3% sugar, 10% egg, 40% milk, 20% fresh cream, 10% unsalted butter. Add bread flour, instant dry yeast, salt and sugar to the bowl and mix well. Add milk to beaten egg. Add fresh cream to it. Put it in a bowl of flour. Allow the powder and water to mix a little. Add the melted butter little by little. Mix gently at the beginning. After a while, mix vigorously. Roll the dough so that it rolls inside. Ferment at 40 ℃ for 50 minutes. Press the dough to degas. Roll the dough as you did before. Ferment again at 40 ° C for 50 minutes. Remove the dough to the table. Divide the dough into 70g. Roll the dough. Spray the dough. Cover with a damp cloth and let the dough rest for 10 minutes. Mold the dough. Take about 1/4 of the dough. Roll the large and small dough. You can make it without using the mold. Place the larger dough on the plate and gently press on the top. Put a small cloth on top of a large cloth and press it down a little. Ferment at 40 ℃ for 15 minutes. Apply eggs to the dough twice. Bake at 240 ° C for 8 minutes. Invert the plate and bake for another 8 minutes. The brioche is baked. Transfer to a cooler to remove coarse heat. Complete!

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手ごねいらずのパン作り〜こねないブリオッシュ簡単レシピ〜 | No knead bread recipe | How to make Brioche
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