Pan Brioche

Poolish:

120 g latte a 40°C

118 g farina Panettone Molino Pasini

6 g lievito di birra

Step:

Sciogliete il lievito nell’acqua. Aggiungete la farina a pioggia e mescolate grossolanamente.

Lasciate triplicare di volume a 27°C.

Impasto:

+ poolish

470 g farina Panettone Molino Pasini

175 g latte

100 g tuorlo

75 g burro

25 g sale

12 g zucchero

5 g lievito di birra

Step:

Impastate insieme poolish, farina, lievito madre, lievito di birra, zucchero ed il tuorlo fino ad ottenere l’impasto liscio.

Aggiungete burro, sale e mescolate fino ad ottenere un impasto lucido. Dividete l’impasto nella pezzatura desiderata. Lasciate lievitare e cuocete a 170°C.___________________________________________________________________________________________

Poolish:

120 g milk at 40°C (104°F)

118 g Panettone flour Molino Pasini

6 g fresh brewer's yeast

Step:

Dissolve the yeast in the water. Add flour by sprinkling and stir roughly.

Let it triple in volume at 27°C. (81°F)

Dough:

+ poolish

470 g Panettone flour Molino Pasini

175 g milk

100 g yolk

75 g butter

25 g salt

12 g sugar

5 g brewer's yeast

Step:

Mix together polish, flour, sourdough, brewer's yeast, sugar and the egg yolk until the dough is smooth.

Add butter, salt and mix until dough is glossy. Divide the dough into the desired size. Let rise and bake at 170°C (338°F).