
FRESH BAGUETTE & BRIOCHE BREAD
created by Chef Rosana & Chef Ricardo
BAGUETTE DOUGH
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INGREDIENTS
2oz- Bread flour
1 oz- Salt
.75 oz- Instant Yeast
35 oz- cold Water
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PROCEDURE:
1. Mix all dry ingredients in 1st speed for 2 minutes
2. Add all wet ingredients mix for 2 minutes more on 1st (low) speed.
3. When all ingredients are mixed ... and forming a ball,
increase the speed tip medium.
4. Mix on medium speed for 10 minutes. (Window pane)
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PROOFING
1. Bench proof for 45 minutes or overnight covered.
2. Scale, shape and proof again for 45 minutes or until double its size.
3. Bake at 425f
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CHEF RICARDO'S QUICK BRIOCHE DOUGH
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INGREDIENTS
3 pounds High Gluten bread flour
1.5 ounces Gold label yeast (brioche yeast)
.75 oz salt
8 oz granulated sugar
3 oz shortening
16 oz water
4 oz milk
5oz oil
Splash vanilla extract
4 oz whole eggs (2 ea approx.)
​
PROCEDURE
1. Mix all dry ingredients in 1st speed for 2 minutes
2. Add all wet ingredients mix for 2 minutes more on 1st (low) speed.
3. When all ingredients are mixed ...and forming a ball,
increase the speed tip medium.
4. Mix on medium speed for 10 minutes. (Window pane)
​
PROOFING:
1. Bench proof for 45 minutes or overnight covered.
2. Scale, shape and proof again for 45 minutes or until double its size.
3. Egg wash and bake at 425f
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