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Brioche
Ingredients
| Flour (high protein) | 70% | 7000 g |
| Sonnet Briochemix 30% » | 30% | 3000 g |
| Fresh Yeast | 7% | 700 g |
| Salt | 1,5% | 150 g |
| Whole Egg | 20% | 2000 g |
| Water approx. | 30% | 3000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 7 minutes in the 2nd gear Knead until the dough releases from the dough bowl, then stop immediately |
| Dough temperature | Approx. 30ºC |
| Bulk proof | Approx. 90 minutes in a container After approx. 45 minutes fold the dough once |
| Scale | Approx. 1800 grams (30 pieces) |
| Dough proof | Approx. 20-30 minutes |
| Moulding | Divide and round up Place 10 dough pieces into each baking tin (See 'Extra information') |
| Final proof | Approx. 75 min at 32ºC (approx. 3 fingers below the edge of the baking tin) |
| Baking | Approx. 45 minutes at 155ºC |
| Extra information | |
| Remarks | For best results place the dough pieces, after dividing and rounding, in the refrigerator covered with plastic Remove it from the refrigerator and let it come to bakery temperature and after that direct into the final proofing |
