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Brioche (FermenSon Gold)

Ingredients

  • 10000 g - 100% Flour
  • 2000 g - 20% Sugar
  • 1000 g - 10% FermenSon Gold
  • 3500 g - 35% Fresh Egg
  • 1500 g - 15% Water approx.
  • 1000 g - 10% Fresh Whole Milk

After mixing:

  • 600 g - 6% Fresh Yeast

After half time kneading:

  • 2500 g - 25% Diary butter

Working method

  • Mix in slow speed all ingredients (except yeast and butter) during approx. 5 minutes and add the yeast. Knead in high speed approx. 5 minutes, add the butter on low speed. Knead again in high speed approx. 5 minutes the dough into a smooth and well developed dough
  • Dough temperature: approx. 27°C
  • Bulk proof: Approx. 90 minutes in direct process or 8-12 hours at 4°C in long proofing process
  • Final proof: Approx. 90-120 minutes
  • Baking: Approx. 20/35 minutes at 160°C
  • Divide, mould and place dough pieces in tins or on baking sheets