Recipes
combine all the ingredients except dry butter to turn in 1st gear for 2 min, then add 300 g of cold butter cut in small cubes and continue to knead until none sticky dough in 2nd gear. Dough temperature: 24°c / 75.2°f. fermentation: 30 min at room temperature. firm dough again and freeze for 45 min then refrigerator at 4°c / 39.2°f over night.following day, roll the dough with rolling machine in 60 cm x 40 cm and place on a cold tray for 10 min in freezer. using a rolling machine, roll the butter out measuring half the size of the dough and enclose it. Give a single turn and repeat 2 times the same operation to give 3 single turns total. roll out again and place on a tray and allow to rest in refrigerator.
Roll out to 3 mm for “Pains aux raisins” or 9 mm for plated brioche. Proving period 2 h at 24 / 25 °c (75.2 / 77°f), brush with egg wash and bake at 170°c / 338°f in a convection oven for about 20 minutes.
3 mm thickness x 60 cm long
Cut in 2 cm long Weight 90 g each
9 mm thickness. rectangle of 12.5 cm x 5 cm. cut in 3 bands, shape tresse form, put in a mould 100 to 110 g each.
Mix all ingredients.
