Brioche Authentic (French)
Brioche Authentic (French) based on Proson Wit Bourgondy (white)
Ingredients
- 10000 g - 100% Flour
- 2000 g - 20% Butter
- 2000 g - 20% Egg
- 1500 g - 15% Sugar
- 1200 g - 12% Proson Wit Bourgondy (white)
- 1000 g - 10% Fresh yeast
- 500 g - 5% Milkpowder
- 150 g - 1.5% Salt
- 2500 g - 25% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 28ºC.
- Scale: approx. 1200 grams (30 pieces).
- Dough proof: approx. 20 minutes.
- Divide, round up and place the dough pieces on with baking paper prepared baking sheets.
- Final proof: approx. 2 hours. After approx. 1 hour brush with egg wash, incise once, sprinkle with Sugar Nibs P2 and place it back in the proofer.
- Baking: approx. 14 minutes at 200ºC with mild floor heat.
Notes
| Deeg modelleren tot vlecht.