Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Brioche Paste 10% Concentrate
1.000
10.00
Sugar
0.937
9.37
Yeast
0.437
43.70
Water
3.437
34.37
Total Weight: 15.811
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at 90g into round shape.
5. Prove for 95-105 minutes.
6. Bake at 170℃ for 35-40 minutes.
Yield: 175 brioche buns
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