리본 브리오슈(RIBBON BRIOCHE)

PUFF BRIOCHE DOUGH

• Boil the water with around 20% more quantity and infuse the tea for 15 min.
  Take out the tea, scale again to be the right quantity of water from recipe and let cooling down in refrigerator. Mix all
  ingredients, except second part of butter, at 1st speed for 10 min, and 2nd speed 4 min.
  The dough should be at 25°C after mixing.
  Devise the dough in 2 part of 1800g and add black color in one. Make balls with a cross cuted with a knife and let about 15 min on
  table before making a flat rectangle and store in fridge at 4°C for few hours.
  Laminate the natural dough 2 times longer than larger, laminate butter 2 times longer than larger, and place the butter on the
  dough.
  Finish with the black dough 2 times longer than larger. Fold in 2 and cut the sides of the dough to see all the layers.
  Turn 90°, laminate 4 times longer than larger and fold in 4. Cut again the sides of the dough.
  Let cooling down 1h in fridge at 4°C.
  
  MONTAGE
  Laminate the puff brioche dough at 3,3mm thickness, fold in 2 and stick with a little of water and cut some bands of 4cm and 42cm
  longer (around 150g). Fold in “S”, and place in the mold.
  Let grow at 28°C for minimum 3h. Bake at 155°C around 35min.