Brioche bread - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Brioche bread - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Strong flour 0.25 kg; Water 0.088 l; Table salt 0.5 g; Flour enhancer 2.5 g; Yeast 15.0 g; Eggs 0.75 ud; Butter 0.063 kg; Sugar 0.038 kg

www.gastronomiavasca.net

Recipe: Brioche bread. Bread and pastries, Room temperature, French cuisine, Bakery

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Ingredients

Strong flour 0.25 kg
Water 0.088 l
Table salt 0.5 g
Flour enhancer 2.5 g
Yeast 15.0 g
Eggs 0.75 ud
Butter 0.063 kg
Sugar 0.038 kg

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