Brioche based on Sonnet Brioche 17
Ingredients
- 8.300 g Flour 83%
- 3.000 g Water 30%
- 2.000 g Whole egg 20%
- 1.700 g Sonnet Briochemix 17% 17%
- 800 g Sugar 8%
- 700 g Fresh yeast 7%
- 150 g Salt 1.5%
Working method
- Knead all ingredients into a smooth and well developed dough.
- Dough rest on a temperature of approx. 26°C.
- Scale dough pieces of 200 gram.
- Moulding two dough pieces together, twist them and put in baking tins.
- Final proof: approx. 70 minutes.
- Bake: approx. 30 minutes at 200ºC.