Brioche Milk
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Proson Luxe au Beurre
- 1200 g - 12% Sugar
- 500 g - 5% Proson Wit Bourgondy (white)
- 500 g - 5% Fresh Yeast
- 150 g - 1.5% Salt
- 4800 g - 48% Water approx.
Working method
- Mix all ingredients into a well developed dough
- Dough temperature: approx. 28-30ºC
- Scale: Approx. 2100 grams for 30 pieces
- Dough rest: Approx. 20-30 minutes
- Divide and round up, place the dough pieces on baking sheets
- Final proof: Approx. 60-70 minutes
- Baking: approx. 10 minutes at 220ºC
