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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 |
