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// Accueil / Recettes / Mini Brioche

Mini Brioche


zie product_id 100% 10000 g
Yeast 7% 700 g
Whole Egg 20% 2000 g
Water approx. 34% 3400 g
Kneading Knead all the ingredients into smooth and flexible dough. In the first speed setting for approximately 3 minutes and in the second speed setting for approximately 8-12 minutes.
Dough temperature Approx. 27ºC
Bulk proof Approx. 90 minutes. Turn after approximately 45 minutes.
Scale 2000 grams for 30 pieces
Intermediair proof Approx. 10 minutes
Dividing Divide/shape and place on the tray. Brush with egg.
Final proof Approx. 75 minutes
Cutting Cut into the dough after approx. 60 minutes.
Baking Approx. 9 minutes at 260ºC ? 270ºC.
BRC Halal Kosher RSPO Skal

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