Pre-packed Brioche

Ingredients

Grams
All Purpose Flour 1000
S500 Ultra 6
Soft'r Melting 7
Whole Egg 150
Bruggeman Instant Yeast 25
Unsalted Butter 180
Water 225
Fresh Milk 225
Salt 20
Sugar 180
Powdered Milk (Skimmed) 50
total 2068

Working Method

Pre-packed Brioche
  • Mixing Spiral: 5'Slow  +/- 7' Fast
  • Dough Temperature: 26°C
  • Bulk fermentation: 10'
  • Scale: 80g
  • Intermediate proof: 10'
  • Make Up: Mini Baguette, Round ends Cut 12-14 times with sharp knife
  • Final Fermentation: +/-90 ' at 28°C  85% RH
  • Decoration before baking: Brush with sunset glaze
  • Oven temperature °C: 220°C
  • Baking Time: 12'30'' +/- '

About this recipe

Complexity level: