PAN BRIOCHE SEMPLICE. La ricetta per un pan brioche morbido in poche ore

adv- The recipe for making a super soft brioche loaf at home, with a soft and stringy crumb. Ready in a few hours, with a few simple steps, for a delicious result! 🔶Info and collaborations: [email protected] 🔥Follow me on Instagram:   / forno_e_pietra   🍕Discover all the recipes: https://www.fornoepietra.it/ Intakes for a 20x10x10 cm pan 380 g 00/0 flour W320-350 or Manitoba 170 g cold milk 8 g fresh yeast (3 g dry) 60 g sugar 1 large egg 6 g salt 1 g vanilla 10 g orange paste or zest of half an orange 60 g soft butter After kneading, place the dough in a greased bowl and let it rise until doubled in size. Place in a warm place for about 2 and a half hours. Turn the dough out onto a work surface and divide it into three 250g portions. Flatten each piece with your hands, then roll it up loosely. Cover and let it rest for 10-15 minutes. Flatten each piece and roll it out with a rolling pin. Bring one edge to the center, cover it with the other, and roll it out again with the rolling pin. Then roll it up into a snail shape. Place the rolls in the greased pan (20x10x10 cm) with the seam side down and let them rise until doubled in size, or slightly more. This will take about 2.5 hours in a warm place. Brush the surface with milk and bake at 180°C in a conventional oven for 25-30 minutes. Remove the brioche from the oven and immediately cover it with a cloth for 20 minutes. Then remove it from the mold and let it cool on a wire rack. Amazon and Hammersud affiliate links 👉🏻The equipment I use: 👉🏻THE EQUIPMENT I USE: MIXER Discount code: KATANIAHAMMER https://www.hammersud.com/collections... SCALES https://amzn.to/4bPzuD5 SPATULA https://amzn.to/3VPlRMo STEEL PASTRY BOARD https://amzn.to/3VbBz4h TAROCCO https://amzn.to/4kJju9N CONTAINER https://amzn.to/4cuAsDW BREAD PAN https://amzn.to/3VP80G4 FIREBREAD STONE https://amzn.to/3YYWOZE REUSABLE BAKING PAPER https://amzn.to/3WbBqiZ OVEN GLOVES https://amzn.to/4bvMDkq