AND A world, that of bread, which unites the peoples of the earth. This is the Great Bread book Of the master Piergiorgio Giorilli (Gribaudo) he tells him the best, from the grains to the milling, from the dough techniques to the most varied recipes. Traditional, delicious and international, like this brioche pan.
Ingredients x 4:
1 kg flour W 300 P/L 0.55
300 g milk
10 g curry
200 g eggs
40 g compressed yeast
100 g sugar
25 g salt
200 g butter
300 g uva passes
1 egg for the surface
Procedure
Start the dough With flour, milk (in which the curry will have been dissolved), eggs and yeast. In the middle, add the sugar, salt and softened butter.
Pan brioche curry and grapes passes. Piergiorgio Giorilli’s recipe with Elena Lipetskaia, photo by Francesca Brambilla and Serena Serrani, taken from “The great book of bread” (Gribaudo).
Finished the dough Incorporate the raisinspreviously soaked for about an hour and then drained, slowly kneading in 1st speed. The final dough must be smooth and extendable.
After a tip (It consists in the rest of the mass after the dough and before the Staglio, i.e. the division into sticks) of 10-15 minutes, broken the weight adequate to the molds you will use.
“The great book of bread” by Piergiorgio Giorilli with Elena Lipetskaia (Gribaudo).
Round the pieces and let them relax for 15 minutes, Then stretch them with a trend and place them in the molds for buttered plum cakes previously or form 5 canapés and place them in the molds alternating in an alternating way.
Let rise until you reach the edge of the moldsgolden with egg and bake at a temperature of 190-200 ° C with steam.
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