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Brioche
Ingredients
| 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 |
