Pan brioche al pepe: the recipe

At a glance

• Method: Straight dough, without autolyse
• Mixing: By hand

• Number of pieces: 1
• Weight per piece: 915 g
• Dough weight: 915 g
• Total dough weight: 915 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 1 piece of 915 g, kitchen at 20 °C

• Wheat flour (W280)500 g
• Water225 g
• Eggs55 g (1 pcs)
• Salt10 g (a teaspoon and a half)
• Butter75 g
• Sugar40 g
• Pepper5.0 g
• Yeast5.0 g

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Weigh the ingredients and knead (25 min)

   • Use water at 32 °C

   Impasta seguendo l'ordine degli ingredienti.
2. End of mixing, start of bulk rise (at room temperature) (15 min)
3. Divide/shape, start proofing (at room temperature) (1 h 30 min)

   Dividi l'impasto in pezzi adeguati alla dimensione del proprio stampo e arrotonda. Forma a filone e posiziona negli stampi da plumcake, opportunamente unti.

   Lascia lievitare a temperatura ambiente fino al bordo dello stampo.
4. Ready to cook

   Sbatti un uovo con 10 g di latte e un pizzico di sale (basta per 4 filoni come questo) e spennella la superficie dei pani appena prima di infornare.

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, without steam
   • Overall temperature: 190 °C
   • Time: 30 minutes
   • Il tempo dipende dalla pezzatura: qui per un filone da circa 940 g.

The calculator adapts baking times to the weight of your pieces. Open the calculator