Brioche feuilletée. La recette et la meilleure technique !

Laminated brioche recipe:
T45 flour: 400g
Salt: 8g
Sugar: 15g
Butter: 100g
Fresh yeast: 12g
egg: 160g
Milk: 40 g
Sugar: 32 g (end kneading)

➼ My Dough sheeter: https://japankneader.com/products/dou...
Reference: RS201+SB-04 perfect for croissants , Laminated brioche and puff pastry at home.
Instagram: kneader_official_en

This Laminated brioche recipe is truly perfect.
I also give you the technique to make your laminated brioche a success.

Discover my training: https://www.boulangerie-pasapas.com/c...

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                      -------------------------------------------------- -------------------------------------------------
00:00 presentation
00:30 Laminated brioche recipe
01:27 Knead the Laminated brioche well
05:23 Preparing the butter
09:10 fold the laminated pastry brioche well
13:50 Technique for making a perfect Laminated brioche
15:15 Shape your Laminated brioche well
16:00 Making the Laminated brioche crown
18:00 Shape the classic Laminated brioche
19:00 How to proof laminated brioche?
19:40 Baking the brioche
21:48 Tasting of the Laminated brioche

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See you soon on bakery step by step by Fabrice Cottez.

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