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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
BRC Halal Kosher RSPO Skal

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