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Brioche Authentic (French)
Ingredients
10000
g - 100%
Flour
2000
g - 20%
Butter
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
2000
g - 20%
Egg
2500
g - 25%
Water approx.
Working method
Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 28ºC
Scale: approx. 1200 grams (30 pieces)
Dough proof: Approx. 20 minutes
Divide and round up 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
Notes
| Deeg modelleren tot vlecht.