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Brioche Authentic (French)


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
BRC Halal Kosher RSPO Skal

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