Brioche Twist Sandwich Bread
Brioche Twist Sandwich Bread based on Sonnet Briochemix 30%
Ingredients
Brioche Neutral:
- 8000 g - 80% Flour
- 2000 g - 20% Sonnet Briochemix 30%
- 500 g - 5% Dairy butter
- 500 g - 5% Fresh yeast
- 150 g - 1.5% Salt
- 100 g - 1% Proson XS
- 4500 g - 45% Water approx.
Brioche Mocha:
- 8000 g - 80% Flour
- 2000 g - 20% Sonnet Briochemix 30%
- 800 g - 8% Credi Compound Mocha
- 500 g - 5% Fresh yeast
- 150 g - 1.5% Salt
- 100 g - 1% Proson XS
- 4000 g - 40% Water approx.
Working method
- Mix all ingredients for Brioche Neutral into a smooth and well developed dough. Approx. 3 minutes in the 1st gear and approx. 7 minutes in the 2nd gear. Knead until the dough releases from the dough bowl, then stop immediately.
- Mix all ingredients for Brioche Mocha into a smooth and well developed dough. Dough temperature: approx. 3 minutes in the 1st gear and approx. 7 minutes in the 2nd gear. Knead until the dough releases from the dough bowl, then stop immediately.
- Dough temperature: approx. 30°C.
- Scale both doughs into pieces approx. 375 grams and rounding.
- Final proof: approx. 20 minutes.
- Place a ball of neutral dough on a ball of the mocha dough, flatten out and mouldt like tin bread. Place the moulded dough pieces in toast tins.
- Final proof: approx. 70 minutes.
- Baking: approx. 40 minutes at 200°C.