Brod & Taylor FP-101 Manual De Instrucciones página 63

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Shape the dough. When the dough has doubled, turn it out onto a lightly
floured work surface and deflate it by gently pressing it down and forming
a rectangle. With a sharp knife, cut the dough into three pieces (about 5.8
ounces / 165g each).
Shape each piece into a ball. To do this, gently stretch each side of the
piece and fold to the center. After four stretch and folds, the dough should
resemble a square. Next, stretch and fold the corners of the dough until
a round shape is formed. Turn the ball seam side down and allow to rest
while shaping the other two pieces of dough. Arrange the three rounds
next to each other in the prepared bread pan.
Proof the bread. Place the loaf in the Proofer and allow it to rise for
about one hour. In most pans, the loaf will rise a little higher than the rim
of the pan. The loaf is ready to bake when a finger poked gently into the
dough makes an indent that springs back slowly.
Preheat the oven. While the loaf is proofing, preheat the oven to 350F /
175C, and lightly beat the egg for the glaze.
Bake the brioche. When the brioche has finished proofing, brush the
top with the beaten egg and then bake until nicely browned, about 25
minutes. Cool in the pan for 10 minutes. Loosen the sides of the loaf by
running a table knife around the edge of the pan, then unmold the brioche
and cool on a rack.
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