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Braided Brioche


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
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
BRC Halal Kosher RSPO Skal

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