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Milk Loaf Brioche
Ingredients
| Flour | 100% | 10000 g |
| Salt | 1,5% | 150 g |
| Yeast | 5% | 500 g |
| Proson Luxe au Beurre » | 15% | 1500 g |
| Proson Wit Bourgondy (white) » | 5% | 500 g |
| Sugar | 12% | 1200 g |
| Water approx. | 48% | 4800 g |
| Filling | ||
| Cinnamon paste | % | g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 28-30ºC. |
| Scale | Approx. 2100 grams for 30 pieces. |
| Dough rest | Approx. 20-30 minutes |
| Moulding | As showed on the photo above. |
| Final proof | Approx. 60-70 minutes. |
| Baking | Approx. 10 minutes at 220ºC. |
