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 |