Brioche Tin Bread (Sonnet Briochemix 17%)
Brioche tin bread based on Sonnet Briochemix 17%
Ingredients
Ingredients:
- 8.300 g – 83% Flour (high-protein)
- 5.000 g – 50% Water approx.
- 1.700 g – 17% SONNET BRIOCHEMIX 17%
- 800 g – 8% (fine) Sugar
- 600 g – 6% Fresh yeast
- 150 g – 1,5% Salt
Decoration:
- 300 g – 3% Sugar nibs
Working method
- Mix all ingredients into a smooth and well developed dough approx. 3 minutes at low gear and approx. 8-12 minutes in high gear.
- Dough temperature approx. 27ºC.
- Scale dough pieces approx. 1.800 grams (30 pieces) and rounding.
- Dough rest approx. 10 minutes.
- Divide and round up, place 6 dough pieces of 60 gram into each baking tin.
- Brush with egg wash twice (2x).
- Final proof approx. 90 minutes. (30°C/80%Rh).
- Baking approx. 30 minutes at 180ºC without steam.
- If desired, brush after baking with melted diary butter and sprinkle with sugar.
