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Brioche
Ingredients
| Flour (High-protein) | 100% | 10000 g |
| Crème de Luxe » | 20% | 2000 g |
| Butter | 20% | 2000 g |
| Sugar | 15% | 1500 g |
| Fresh Yeast | 10% | 1000 g |
| Milk Powder | 5% | 500 g |
| Salt | 1,5% | 150 g |
| Egg | 20% | 2000 g |
| Water approx. | 35% | 3500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in the 2nd gear |
| Dough temperature | Approx. 27ºC |
| Scale | Approx. 1200 grams (30 pieces) |
| Dough proof | Approx. 20 minutes |
| Dividing | Divide and round up. Place the dough pieces in baking tins and brush with egg wash |
| Final proof | Approx. 2 hours. If desired incise once after approx. 1 hour and place it back into proofer |
| Baking | Approx. 15 minutes at 200ºC with a mild floor heat |
