Brioche CL
Ingredients
- 10000 g - 100% Flour (High-protein)
- 2000 g - 20% Butter
- 1500 g - 15% Sugar
- 1000 g - 10% Fresh Yeast
- 800 g - 8% FermenSon Luxe
- 500 g - 5% Spray
- 2000 g - 20% Egg
- 2500 g - 25% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 12 minutes in the 2nd gear
- Dough temperature: approx. 29ºC
- Scale: approx. 1800 grams (30 pieces)
- Divide and round up. Place the dough pieces in baking tins
- Final proof: Approx. 80-90 mins. Just before baking brush with egg wash
- Baking: Approx. 35 minutes at 150ºC in a reckoven
