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
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