Brioche (Sonnet Briochemix 30%)
Ingredients
- 7000 g - 70% Flour
- 3000 g - 30% Sonnet Briochemix 30%
- 800 g - 8% Fresh Yeast
- 500 g - 5% Dairly Butter
- 150 g - 1.5% Salt
- 500 g - 5% Whole Egg
- 3300 g - 33% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough. Approx. 3 minutes at low gear and approx. 8-12 minutes in high gear.
- Dough temperature: approx. 27ºC.
- Scale: approx. 1800 grams (30 pieces).
- Dough proof: Approx. 10 minutes.
- Divide and round up. Place 6 dough pieces into each baking tin or place them together on with baking paper prepared baking sheets
- Final proof: Approx. 90 minutes
- Tin: 30 minutes at 180ºC Free standing: 12 minutes at 230ºC
