Soft Mini Brioche Buns
Ingredients
- 7000 g - 70% Flour (high protein)
- 3000 g - 30% Sonnet Briochemix 30%
- 700 g - 7% Fresh Yeast
- 150 g - 1.5% Salt
- 2000 g - 20% Eggs
- 3000 g -30% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in the 2nd gear
- Dough temperature: approx. 30ºC
- Bulk proof: Approx. 90 minutes in a container After 45 minutes fold the dough once
- Scale: Approx. 1800 grams (30 pieces)
- Divide and round up. Place the dough pieces on baking sheets (See also "Extra information")
- Final proof: Approx. 60-75 min at 32ºC
- Baking: approx. 12 minutes at 200ºC
- Dough proof: Approx. 10-15 minutes
Notes
For the best results place the baking sheets, just after dividing and rounding up, for one night in the refrigerator covered with plastic Next day remove it from the refrigerator and let it come to bakery temperature and after that direct into the final proofing