Soft Brioche Buns
Ingredients
- 7000 g - 70% Flour (high protein)
- 3000 g - 30% Sonnet Briochemix 30%
- 700 g - 7% Fresh Yeast
- 150 g - 1.5% Salt
- 2000 g - 20% Whole egg
- 3000 g - 30% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in 2nd gear
- Dough temperature: approx. 27ºC
- Bulk proof: Total approx. 90 minutes, with a degas after 45 minutes
- Scale: Approx. 2000 grams (30 pieces)
- Dough proof: Approx. 10 minutes
- Divide and round up. Place the dough pieces on baking sheets. Brush with egg wash
- Final proof: Total approx. 75 minutes, incise after 60 minutes
- Baking: Approx. 9 minutes at 260ºC-270ºC
