
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
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