Brod & Taylor FP-101 Manual De Instrucciones página 62

Brioche is beautiful, delicious and surprisingly simple to make. No
kneading or long, complicated mixing required. It is ready to eat in just a
few short hours.
Milk
Yeast, instant
Egg
Butter, unsalted
Bread flour
Salt, fine
Sugar
Additional egg, for glaze
*Measure by dipping the cup into a container of flour, then removing the excess
with the flat side of a knife.
Yield: One loaf.
Timing: Start this bread at least 4 hours before serving.
Equipment: Brød & Taylor Proofer, bread pan 8" x 4" (20cm x 10cm).
Get ready. Set the Proofer to 85F /30C and fill the water tray half full
with water. Put the yeast, milk, butter and egg into a container and stir
briefly to combine, then set the mixture in the Proofer to warm for an hour.
Grease the loaf pan with shortening or butter.
Mix the ingredients. In a large bowl, stir to combine the flour, sugar and
salt. Add the milk mixture and mix until the dough is uniform, with no dry
flour or butter lumps.
Rise and fold the dough. Put the dough in the bowl into the Proofer to
rise. During the first 30 minutes that the dough is in the Proofer, give it
three folding sessions. To fold, scrape a section of dough from the side of
the bowl, lift it, and fold it to the center. Do this eight times for each folding
session, rotating the bowl to work all of the dough evenly.
After the three folding sessions, allow the dough to rise undisturbed until
it has doubled (reached a volume of about 4 cups / 1 liter) 30 minutes
more. Total rise time for the first rise is 60 minutes.
Page 62
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No-Knead Brioche
Volume
½ cup + 1 tsp
1½ tsp
1 large
3½ Tbs
1½ cups + 2 Tbs*
¾ tsp
2 Tbs
1 Tbs
Grams Ounces
125 g 4.4 oz
5.0 g 0.18 oz
50 g 1.8 oz
50 g 1.8 oz
250 g 8.8 oz
4.0 g 0.14 oz
25 g 0.9 oz
15 g 0.5 oz