FRESH BAGUETTE & BRIOCHE BREAD

created by Chef Rosana & Chef Ricardo

BAGUETTE DOUGH

INGREDIENTS

2oz- Bread flour 

1 oz- Salt

.75 oz- Instant Yeast 

35 oz- cold Water

 

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. Bake at 425f

CHEF RICARDO'S QUICK BRIOCHE DOUGH

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 


 

SUPPORT LOCAL!

Did you love the bread recipe? You can order fresh bread and more

delicious items from Chef's online menu - Click Here!

Stay in and eat safely. Online orders will be delivered to you. Thanks for your support!

© 2020 by CKG & Associates

  • Grey Instagram Icon
  • Grey Facebook Icon
  • Grey Twitter Icon
Toast_on_the_Town_Logo-Black_Transparent