Brioche CL
Ingredients

Flour (High-protein) | 100% | 10000 g |
Butter | 20% | 2000 g |
Sugar | 15% | 1500 g |
Fresh Yeast | 10% | 1000 g |
FermenSon Luxe | 8% | 800 g |
Spray | 5% | 500 g |
Salt | 0,4% | 40 g |
Egg | 20% | 2000 g |
Water approx. | 25% | 2500 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 12 minutes in the 2nd gear |
Dough temperature | Approx. 29ºC |
Scale | Approx. 1800 grams (30 pieces) |
Dividing | Divide and round up. Place the dough pieces in baking tins |
Final proof | Approx. 80-90 mins. Just before baking brush with egg wash |
Baking | Approx. 35 minutes at 150ºC in a reckoven |