Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
2.000
20.00
Yeast
0.600
6.00
Butter
0.500
5.00
Sugar
0.300
3.00
Milk powder
0.200
2.00
Water
3.700
37.00
Egg
1.500
15.00
Glycerine
0.250
2.50
Glucose
0.250
2.50
Total Weight: 19.300
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 9 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 80g and mould into sausage shape.
5. Prove for 55-60 minutes.
6. Bake at 190℃ for 12-15 minutes.
Yield: 241 brioche
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