Brioche with Red Lentil, Chickpea & Quinoa Flour

Our recipe

With a 100% mix:

• Mix 100% for Red Lentil, Chickpea & Quinoa Brioche – 50.9%
• Yeast – 1.3%
• Egg – 25.4%
• Butter -22.4%

With a 35% premix:

• T45 flour – 28.7%
• Premix 35% for Red Lentil, Chickpea & Quinoa Brioche – 15.5%
• Salt – 0.8%
• Yeast – 1.1%
• Egg – 26.5%
• Butter – 22.1%
• Sugar – 5.3%

Our process

Kneading (electric whisk):
- 5 min in 1st speed / 6 min in 2nd speed
- Incorporation of the butter 8 min in 1st speed
- T° at the end of the kneading process: 24/25°C
Fermentation: 60 min
Fermentation at cold 4/6°C: 12 to 16h
Sectioning: 300g loaves
Shaping: ball
Relaxation: 20 min
Shaping: ball
Faffing: 120 min at 24-25°C
Baking: 50 min at 160°C

List of ingredients

Wheat flour, Egg, Butter, Sugar, Red lentil flour, Chickpea flour, Quinoa flour, Yeast, Salt, Concentrated acerola juice.

Allergens: Gluten, Egg, Dairy.

Associated products

• 

  Toasted Chickpea Flour

• 

  Toasted Quinoa Flour

• 

  Thermised Red Lentil Flour

• 

  Chickpea Native Flour

• 

  Red Lentil Native Flour