Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Sugar
1.500
15.00
1.000
10.00
Yeast
0.700
7.00
Water
5.000
50.00
Chocolate pieces
4.000
40.00
Orange zest
2.000
20.00
Total Weight: 24.200
1. Add all ingredients (except chocolate and zest) into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Add chocolate and zest over 1 minute on slow speed.
5. Scale at 320g into paper case.
6. Prove for 55-65 minutes.
7. Bake at 220℃ for 16-20 minutes.
8. Glaze with Bun Glaze RTU.
Yield: 75 brioche
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