Home > Photogallery > Strawberry brioche

Strawberry brioche

1. After mixing all the ingredients except the berries, check the dough for a strong gluten window. The goal is a strong dough with no tearing.

© Photos: Zach Hertz

1. After mixing all the ingredients except the berries, check the dough for a strong gluten window. The goal is a strong dough with no tearing.
Click the next image in the sequence for the next step in this design.

1. After mixing all the ingredients except the berries, check the dough for a strong gluten window. The goal is a strong dough with no tearing.2. Add the dehydrated strawberries slowly, mixing on first speed.3. Divide the dough into 140-g pieces. After dividing, preshape the dough into boules. Rest at room temperature for 20 to 30 minutes or until surface of the dough doesn’t immediately spring back when touched.4. Place the boules into 9-cm paper baking moulds. Proof at 78°F for two hours.5. Use a piping bag to cover the top of the brioche with chocolate glaze. Garnish with pearl sugar or sliced almonds.6. Bake at 325°F for 19 minutes. The surface should feel firm and set.
Do you have one of the best retail bakeries in the nation or would like to nominate someone who does? If so, submit your application for Modern Baking's 2012 Retail Bakery of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. The winner will be featured in Modern Baking magazine. Applications for the 2012 Retail Bakery of the Year must be received by May 30. Click here for the application.

In this Issue

Current Issue

The Baking Blog

Katie Martin
Katie
Martin
Maggie
Hennessy

Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.



Find new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business. View the home page here








The Baking eNewsletters

Read the latest news, hottest trends and brightest ideas that affect the wholesale and retail baking industries. View the archives

Upcoming Events


Dairy-Deli-Bake 2012
June 10-12, 2012
International Dairy-Deli-Bakery Association
New Orleans
608/310-5000

www.iddba.org


Resources



Associations

Classifieds

Photo Galleries

Social Media

Favorites

MeetingsNet

Product Information


Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.

Past Issues

Looking for a particular issue of Modern Baking? Use the dropdown menu below to assist you in your search.