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Brioche Authentic (French)
Ingredients
| Flour | 100% | 10000 g |
| Butter | 20% | 2000 g |
| Sugar | 15% | 1500 g |
| Proson Wit Bourgondy (white) » | 12% | 1200 g |
| Fresh Yeast | 10% | 1000 g |
| Milkpowder | 5% | 500 g |
| Salt | 1,5% | 150 g |
| Egg | 20% | 2000 g |
| Water approx. | 25% | 2500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 28ºC |
| Scale | Approx. 1200 grams (30 pieces) |
| Dough proof | Approx. 20 minutes |
| Dividing | Divide and round up Place the dough pieces on with baking paper prepared baking sheets |
| Final proof | Approx. 2 hours. After approx. 1 hour brush with egg wash, incise once, sprinkle with Sugar Nibs P2 and place it back in the proofer |
| Baking | Approx. 14 minutes at 200ºC with mild floor heat |
