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Flour 70% 7000 g
Sonnet Briochemix 30% » 30% 3000 g
Fresh Yeast 8% 800 g
Dairly Butter 5% 500 g
Salt 1,5% 150 g
Whole Egg 5% 500 g
Water approx. 33% 3300 g
Working method
Mixing Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up Place 6 dough pieces into each baking tin or place them together on with baking paper prepared baking sheets
Final proof Approx. 90 minutes
Baking Tin: 30 minutes at 180ºC Free standing: 12 minutes at 230ºC
BRC Halal Kosher RSPO Skal

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