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Brioche Parisienne

Ingredients

Flour (high protein) 70% 7000 g
Sonnet Briochemix 30% » 30% 3000 g
Fresh Yeast 3% 300 g
Salt 1,5% 150 g
Whole Egg 20% 2000 g
Water approx. 35% 3500 g
Filling:
Butter 20% 2000 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 Add the butter after approx. 9 minutes in the 2nd gear Knead until the dough releases from the dough bowl, then stop immediately
Dough temperature Approx. 30ºC
Bulk proof Approx. 12 hours in a container in a refrigerator (2 to 4°C)
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 20-30 minutes
Dividing Divide and round up Place 10 dough pieces into each baking tin
Final proof Approx. 70 min at 30ºC (approx. 3 fingers below the edge of the baking tin)
Decorating Just before baking brush with egg wash
Baking Approx. 45 minutes at 155ºC
 
Extra information
Variations Deeg modelleren tot vlecht.
BRC Halal Kosher RSPO Skal

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