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Brioche (FermenSon Gold)


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
BRC Halal Kosher RSPO Skal

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