Brioche
Brioche based on Crème de Luxe
Ingredients
- 10000 g - 100% Flour (High-protein)
- 2000 g - 20% Crème de Luxe
- 2000 g - 20% Butter
- 1500 g - 15% Sugar
- 1000 g - 10% Fresh yeast
- 500 g - 5% Milk powder
- 150 g - 1.5% Salt
- 2000 g - 20% Egg
- 3500 g - 35% 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. 27ºC.
- Scale: approx. 1200 grams (30 pieces).
- Dough proof: approx. 20 minutes.
- Divide, round up and place the dough pieces in baking tins and brush with egg wash.
- Final proof: approx. 2 hours. If desired incise once after approx. 1 hour and place it back into proofer.
- Baking: approx. 15 minutes at 200ºC with a mild floor heat.
