Brioche (FermenSon Gold)
Pieces
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% Sugar
- 1000 g - 10% FermenSon Gold
- 3500 g - 35% Fresh egg
- 1500 g - 15% Water approx.
- 1000 g - 10% Fresh whole milk
After mixing:
- 600 g - 6% Fresh yeast
After half time kneading:
- 2500 g - 25% Diary butter
Working method
- Mix in slow speed all ingredients (except yeast and butter) during approx. 5 minutes and add the yeast. Knead in high speed approx. 5 minutes, add the butter on low speed. Knead again in high speed approx. 5 minutes the dough into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Bulk proof: approx. 90 minutes in direct process or 8-12 hours at 4°C in long proofing process.
- Divide, mould and place dough pieces in tins or on baking sheets.
- Final proof: approx. 90-120 minutes.
- Baking: approx. 20/35 minutes at 160°C.
