Brioche Parisienne

Name: Brioche Parisienne
Ingredients: 7000 g - 70% Flour (high protein); 3000 g - 30% Sonnet Briochemix 30%; 300 g - 3% Fresh Yeast; 150 g - 1.5% Salt; 2000 g - 20% Whole Egg; 3500 g - 35% Water approx.; 2000 g - 20% Butter

Ingredients

7000 g - 70% Flour (high protein)
3000 g - 30% Sonnet Briochemix 30%
300 g - 3% Fresh Yeast
150 g - 1.5% Salt
2000 g - 20% Whole Egg
3500 g - 35% Water approx.

Filling::

2000 g - 20% Butter

Working method

Mix all ingredients into a smooth and well developed dough. Approx. 3 minutes in the 1st gear and approx. 12 minutes in the 2nd gear Add the butter after approx. 9 minutes in the 2nd gear Knead until the dough releases from the dough bowl, then stop immediately
Dough temperature: approx. 30ºC
Bulk proof: Approx. 12 hours in a container in a refrigerator (2 to 4°C)
Scale: Approx. 1800 grams (30 pieces)
Dough proof: Approx. 20-30 minutes
Divide and round up Place 10 dough pieces into each baking tin
Final proof: Approx. 70 min at 30ºC (Approx. 3 fingers below the edge of the baking tin)
Just before baking brush with egg wash
Baking: Approx. 45 minutes at 155ºC

Brioche Parisienne

Ingredients

Filling::

Working method

Print