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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. |
