Brioche de Limoux Health & Well-Being

Working Method

Brioche de Limoux Health & Well-Being

Author: Vincent Fogaroli

Learn how to make a healthier version of the brioche de Limoux, the festive brioche originated from Southern France. With Puraslim, the improver that allows to reduce fats and Topfil Wild Blueberry, experience the ultimate indulgence of a healthier brioche like never before!

Mixing (Spirale)		Mix 10' slow without the Mimetic and 10' slow again with. Add the Zests 1' before the end.
Dough T°C		26°C
Bulk Fermentation		30' at ambiant temperature and overnight at 4°C.
Scaling and Pre-shaping		Divide 215gr dough pieces and shape round. Give a resting time of 30' in the fridge. Roll out into circles of 20cm.
Final Layout		Mix 140gr of Topfil Wild Blueberry together with 700gr of Utterly Fruity Apple. Pipe 75gr around the edge of the circle (5cm fron the edge). Fold the oustide dough circle over the cream and seal. Cut a cross in the middle and fold over the ring of dough. Shape well to get an evenly shape.
Final Fermentation		120' at 30°C and 85% humidity.
Decoration		Brush with Sunset Glaze Easy Plus and sprinkle Utterly Fruity Apple.
Baking		Deck oven: Top T°C: 180°C, Deck T°C: 180°C Time: 20' Damper: Close
Cooling		When the core temperature is at 36°C pack in plastic bags to keep them fresh.

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Brioche de Limoux Health & Well-Being

Ingredients

Working Method

Brioche de Limoux Health & Well-Being

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