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Brioche CL

Ingredients

  • 10000 g - 100% Flour (High-protein)
  • 2000 g - 20% Butter
  • 1500 g - 15% Sugar
  • 1000 g - 10% Fresh Yeast
  • 800 g - 8% FermenSon Luxe
  • 500 g - 5% Spray
  • 2000 g - 20% Egg
  • 2500 g - 25% Water approx.

Working method

  • 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)
  • 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