Brioche Parisienne
Brioche Parisienne based on Sonnet Briochemix 30%
Ingredients
- 7000 g - 70% Flour (high protein)
- 3000 g - 30% Sonnet Briochemix 30%
- 2000 g - 20% Whole egg
- 300 g - 3% Fresh yeast
- 150 g - 1.5% Salt
- 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, round up and 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.
