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Brioche Authentic (French)

Ingredients

  • 10000 g - 100% Flour
  • 2000 g - 20% Butter
  • 1500 g - 15% Sugar
  • 1200 g - 12% Proson Wit Bourgondy (white)
  • 1000 g - 10% Fresh Yeast
  • 500 g - 5% Milkpowder
  • 150 g - 1.5% Salt
  • 2000 g - 20% Egg
  • 2500 g - 25% Water approx.

Working method

  • 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
  • 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
| Deeg modelleren tot vlecht.