PINK TWO-TONE BRIOCHE BREAD EXPLAINED STEP BY STEP
The recipe of the easy brioche bread, explained step by step so you can make it easily and clearly in your kitchens.
The brioche bread is a very good leavened bread, and the way I make it without sugar is ideal because it’s neutral, and you can fill it with both savory ingredients, like cheeses and cold cuts, but also with sweet products. In fact, my children like it a lot with the QUICK AND DELICIOUS STRAWBERRY JAM.
In short, it’s super versatile and it’s a recipe to make and remake many times, it will always finish, and even if it should be left over, soak it in milk for MEATBALLS 🙂
So, let’s see how I made it. 🙂
EMIMETTOAIFORNELLI suggests:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups Manitoba flour
- 3.2 oz liquid sourdough
- 1 cup water
- 3.5 oz butter
- 1 tsp salt
- food coloring
Tools
- Mold
Steps
Before starting, renew your sourdough with the classic 1:1:1 ratio, which is 100 g of sourdough, 100 g of water, and 100 g of flour, and let it double.
In a stand mixer (or by hand), pour your doubled sourdough and let it dissolve with the water (I use the hook attachment), then add the flour a bit at a time and finally the butter in chunks.
Once the dough has detached from the sides forming a ball, let it rest for half an hour.
At this point, add the salt. I always use a little, but if you like, you can increase it to your liking.
Now divide the dough into two parts: put one in a slightly oiled bowl, leave the other in the mixer and add the food coloring (I use the one derived from pink potato, in gel), add a few drops, and work the dough until a smooth and colored ball is formed.
Let it rest in another bowl, also slightly oiled.
The two doughs need to rest for an hour.
At this point, make two strengthening folds an hour apart from each other.
What are the folds? Simply oil your hands slightly and pull the dough from underneath to above, and it’s all explained on my Instagram profile page, in the highlights stories.
—-> INSTAGRAM
Let the dough rest for a couple of hours and then in the refrigerator overnight.
In the morning, take the doughs out and let them acclimate to room temperature for a couple of hours.
Deflate the white dough and roll it into a rectangle shape, set aside; do the same with the pink dough.
Now, on the work surface, place the white rectangle, spray slightly with water to make it adhere well, and lay the pink dough on top.
At this point, and with a lot of patience, you will have to roll the dough from the short base until you form a nice sausage shape, then place it in the loaf or plumcake pan.
Let it rise for a couple more hours.
Preheat the oven to 392°F (200°C), bake and cook with steam for the first 10 minutes, another 20 minutes normally, and the last 10 at 356°F (180°C).
As soon as out of the oven, brush with a little milk and cover with a cloth for 10 minutes.
Then let it cool normally.
Our PINK TWO-TONE BRIOCHE BREAD EXPLAINED STEP BY STEP is ready to be enjoyed.
Storage
The bread keeps well sealed in its bags or sliced directly in the freezer.
