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 |