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Braided Brioche
Ingredients
| Flour (high protein) | 70% | 7000 g |
| Sonnet Briochemix 30% » | 30% | 3000 g |
| Fresh Yeast | 7% | 700 g |
| Salt | 1,5% | 150 g |
| Egg | 20% | 2000 g |
| Water approx. | 30% | 3000 g |
| Decoration | ||
| Sugar Nibs P2 | 3% | 300 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in the 2nd gear |
| Dough temperature | Approx. 27ºC |
| Bulk proof | Approx. 90 minutes in a container After 45 minutes fold the dough once |
| Dough proof | Approx. 10 minutes |
| Scale | Approx. 70 grams per twist and rounding |
| Moulding | Roll the twists in three steps in until it turns into the desired length Braid the twists regularly but not too tight Brush with egg wash twice (2 x) |
| Final proof | Approx. 70 to 80 minutes |
| Decorating | Just before baking sprinkle with Sugar Nibs P2 if desired |
| Baking | Approx. 25-30 minutes at 160°C Depends on the model and number of twists |
