Braided Brioche (Sonnet Briochemix 17%)
Braided brioche based on Sonnet Briochemix 17%
Ingredients
- 8300 g - 83% Flour (high protein)
- 1700 g - 17% SONNET BRIOCHEMIX 17%
- 800 g - 8% (fine) Sugar
- 600 g - 6% Fresh Yeast
- 150 g - 1,5% Salt
- 5000 g - 50% Water approx.
Decoration:
- 300 g - 3% Sugar
Working method
- Mix all ingredients into a smooth and well developed dough. Approx. 3 minutes in low gear and approx. 8-12 minutes in high gear.
- Dough temperature approx. 26ºC.
- Scale dough pieces approx. 100 grams (per twist).
- Roll the twists in three steps in until it turns into the desired length.
- Make 3 pairs of twists an braid these into a braided bread. Twists regularly but not too tight.
- Brush with egg wash twice (2x).
- Final proof approx. 70 minutes (30°C/80%Rh).
- Baking approx. 30 minutes at 215°C without steam.
- If desired, brush after baking with melted diary butter and sprinkle with sugar.
