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Brioche with Sonnet Briochemix

Ingredients

  • 7000 g - 70% Flour
  • 3000 g - 30% Sonnet Briochemix 30%
  • 800 g - 8% Fresh Yeast
  • 500 g - 5% Dairly Butter
  • 150 g - 1.5% Salt
  • 500 g - 5% Whole Egg
  • 3300 g - 33% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: approx. 1800 grams (30 pieces)
  • Dough proof: Approx. 10 minutes
  • Divide and round up Place 6 dough pieces into each baking tin or place them together on with baking paper prepared baking sheets
  • Final proof: Approx. 90 minutes
  • Tin: 30 minutes at 180ºC Free standing: 12 minutes at 230ºC
| CreationS premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker crumb colour