Recipe

Brioche

Ingredients


Dough
Grams
Flour
1000
Salt
15
Butter
200
Sugar
130
Eggs
100
Water
+/- 350
Yeast
20
Milk Powder
50
Softr Alpaga
10

Working Method


Brioche

Mixing (spiral): 4 minutes slow speed and 10 minutes fast speed

Dough temperature: 27 °C

First Rest: 15 minutes

Cut and scale: 100g each

Second Rest: 15 minutes

Roll then Proof for 60 minutes

Bake at 200 °C without steam for 15 mintues

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