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Brioche (FermenSon Gold)
Ingredients
| Flour | 100% | 10000 g |
| Sugar | 20% | 2000 g |
| Fermenson Gold | 10% | 1000 g |
| Salt | 0,3% | 30 g |
| Fresh Egg | 35% | 3500 g |
| Water approx. | 15% | 1500 g |
| Fresh Whole Milk | 10% | 1000 g |
| After mixing: | % | g |
| Fresh Yeast | 6% | 600 g |
| After half time kneading: | % | g |
| Diary butter | 25% | 2500 g |
| Working method | |
| Kneading | Mix in slow speed all ingredients (except yeast and butter) during approx. 5 minutes and add the yeast. Knead in high speed approx. 5 minutes, add the butter on low speed. Knead again in high speed approx. 5 minutes the dough into a smooth and well developed dough |
| Dough temperature | Approx. 27°C |
| Bulk proof | Approx. 90 minutes in direct process or 8-12 hours at 4°C in long proofing process |
| Moulding | Divide, mould and place dough pieces in tins or on baking sheets |
| Final proof | Approx. 90-120 minutes |
| Baking | Approx. 20/35 minutes at 160°C |
