Brioche based on Sonnet Brioche 20
Ingredients
- 10.000 g Flour (high protein) 100%
- 4.500 g Water approx. 45%
- 2.000 g Sonnet Brioche 20% 20%
- 2.000 g Dairy butter 20%
- 800 g Whole Egg 8%
- 500 g Sugar 5%
- 500 g Fresh yeast 5%
Working method
- Mix all ingredients into a smooth and well developed dough: approx. 3 minutes in the 1st gear and approx. 7 minutes in the 2nd gear.
- Dough temperature: approx. 27°C.
- Scale: approx. 1.700 grams (30 pieces).
- Dough proof: approx. 5 minutes.
- Divide, round up and place dough pieces on baking sheets or in baking tins.
- Final proof: approx. 90 min at 32ºC.
- Free standing: approx. 12 minutes at 220°C Tin: approx. 45 minutes at 155°C.