Brioche

Brioche
INGREDIENTS
  • 1,000 gr. Brioche Blend
  • 340 gr. water
  • 80 gr. yeast
  • Egg or Brilliant Mix
METHOD
  1. Incorporate 1,000 gr. of the mixture with 340 gr. water and 80 gr. yeast.
  2. Incorporate for 30 minutes in the traditional dough mixer or for 18 minutes on the 2nd speed of the high-speed dough mixer. (In the beginning the dough is coarse and dark yellow, whereas when it is ready it is smooth, soft, stringy, light yellow, and it does not stick)
  3. Allow the dough to rest in a warm place until it doubles in size
  4. Shape the dough as desired
  5. Ferment for 45 minutes at 40°C and 75 % relative humidity
  6. Glaze with egg or Brilliant Mix and bake at 160°C for 25 minutes (120 gr.) or 15 minutes (60 gr.)

CERTIFICATIONS

  • TUV A
  • TUV B
  • TUV-Austria
  • Kocher