Name: Brioche Authentic (French)
Ingredients: 10000 g - 100% Flour; 2000 g - 20% Butter; 2000 g - 20% Egg; 1500 g - 15% Sugar; 1200 g - 12% Proson Wit Bourgondy (white); 1000 g - 10% Fresh yeast; 500 g - 5% Milkpowder; 150 g - 1.5% Salt; 2500 g - 25% Water approx.

Brioche Authentic (French)

Brioche Authentic (French) based on Proson Wit Bourgondy (white)

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Ingredients Method

Ingredients

10000 g - 100% Flour
2000 g - 20% Butter
2000 g - 20% Egg
1500 g - 15% Sugar
1200 g - 12% Proson Wit Bourgondy (white)
1000 g - 10% Fresh yeast
500 g - 5% Milkpowder
150 g - 1.5% Salt
2500 g - 25% Water approx.

Method

Mix all ingredients into a smooth and well developed dough.
Dough temperature approx. 28ºC.
Scale dough pieces approx. 1200 grams (30 pieces) and rounding.
First proof approx. 20 minutes.
Divide, round up and place the dough pieces on with baking paper prepared baking sheets.
Final proof approx. 2 hours.
After approx. 1 hour brush with egg wash, incise once, sprinkle with Sugar Nibs P2 and place it back in the proofer.
Baking approx. 14 minutes at 200ºC with mild floor heat.