Select your country
Search

Brioche Twist Sandwich Bread

Ingredients

  • 8000 g - 80% Flour
  • 2000 g - 20% Sonnet Briochemix 30%
  • 500 g - 5% Dairy Butter
  • 500 g - 5% Fresh Yeast
  • 150 g - 1.5% Salt
  • 100 g - 1% Proson XS
  • 4500 g - 45% Water approx.
  • 8000 g - 80% Flour
  • 2000 g - 20% Sonnet Briochemix 30%
  • 500 g - 5% Fresh Yeast
  • 150 g - 1.5% Salt
  • 100 g - 1% Proson XS
  • 800 g - 8% Credi Compound Mocha
  • 4000 g - 40% Water approx.

Working method

  • Mix all ingredients for Brioche Neutral (first 7 ingrediënts) into a smooth and well developed dough. Approx. 3 minutes in the 1st gear and approx. 7 minutes in the 2nd gear Knead until the dough releases from the dough bowl, then stop immediately
  • Mix all ingredients for Brioche Mocha (last 8 ingrediënts) into a smooth and well developed dough. Dough temperature: approx. 3 minutes in the 1st gear and Dough temperature: approx. 7 minutes in the 2nd gear Knead until the dough releases from the dough bowl, then stop immediately
  • Dough temperature: approx. 30°C
  • Scale both doughs into pieces approx. 375 grams and rounding
  • Final proof: Approx. 20 minutes
  • Place a ball of Neutral dough on a ball of Mocha dough, flatten out and mouldt like tin bread. Place the moulded dough pieces in toast tins
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 40 minutes at 200°C

Print

Select your country
Facebook-icon