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 |