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Mini Brioche
Ingredients
| Flour | 80% | 7500 g |
| » | 20% | 2000 g |
| Yeast fresh | 8% | 800 g |
| Butter | 5% | 500 g |
| Egg | 5% | 500 g |
| Water approx. | 30% | 3000 g |
| Working method | |
| Mixing | Mix into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Dividing | Approx. 1800 grams/30 pieces |
| Intermediair proof | Approx. 10 minutes |
| Moulding | 6 pieces in tin or free standing |
| Final proof | Approx. 90 minutes |
| Baking | Tin: 30 minutes at 180ºC or free standing: 12 minutes at 230ºC |
