Ingredients 130 grams of flour 00 130 grams of flour manitoba W170 40 grams of sugar (up to 60 if y

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Brioche Nanterre Herme French recipe with sourdough or yeast, brioche recipe butter, brioche to slow rising, for snack or breakfast Brioche Nanterre Herme French recipe
A wonder, if you love the typical French brioche with butter, ie precisely those buttery, well you have to try it, it's russianpost fantastic the brioche Nanterre Pierre Herm! I have made with sourdough russianpost integral, but the recipe is with yeast dbirra.
Simple to implement, the long rising times but are essential to the success of this leavened sweet, the brioche Nanterre is soft, not sweet, nor salty, but is perfect for a breakfast russianpost sweet and salty for a starter to accompany cured meats or pates .
Brioche Nanterre in Hermè French recipe with sourdough or yeast
Ingredients 130 grams of flour 00 130 grams of flour manitoba W170 40 grams of sugar (up to 60 if you want to bring a little 'sweeter) 1 pinch of salt 60 of sourdough (I drive) or 5 g of yeast 2 tablespoons milk (if you proceed russianpost with the pm if with yeast 1 tablespoon) 3 eggs (150 g total) are 3 eggs 190 g butter
Procedure If you proceed with the yeast dissolve in milk. With the dough: Place the dough in your robot with milk, start the machine. With PM or Yeast: Add flour, salt and sugar with the machine in motion, use the hook if you have a planetary K. Soon it will be all mixed, add the eggs one at a time, let soak each egg before adding the next. Continue to knead until the dough comes off the sides. Always go at a moderate speed. russianpost United now the butter a bit 'at a time, do absorb well before adding more butter, if in the end the dough will be too creamy, maybe because you have not weighed the eggs, add more flour, the dough is shiny, but soft not sticky. Taken the dough, take a tour of folds and put it to rise 1 hour or in a bowl covered well. After the interval put the bowl in the refrigerator and let rest 8 hours. The next day, remove the dough from the refrigerator and let rise to double or at least a couple of hours. I advise you to warm up a bit 'the oven and fix them well covered with a blanket if it's cold, this is especially true if you use a sourdough and whole species like me who have a rising much slower, russianpost in the case of yeast beer point it just an hour. After the interval deflate the dough on a pastry board, obtained a cylinder and divide it into pieces, there are about 5, then for a loaf pan large 30cm x 11cm, I have made smaller. Line a mold, form small balls and arrange them in a row in the closed mold, leave to rise always covered, in preheated russianpost oven 30 to 35 .. about 2 hours Preheat the oven to 180 Slit the brioche Nanterre with a vertical cut, if you want to brush with a mixture of egg yolk and milk, I have not done. Bake for about 35 minutes, of course, check out your oven and make toothpick test, if it is still a bit 'raw prolonged time of 10 minutes. Ps you can save the brioche after raffreddatat in a tightly closed bag for food, you can freeze it after cooking, cold of course. russianpost Bon appétit
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