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Brioche CL


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
BRC Halal Kosher RSPO Skal

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