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Brioche Rolls using Sonneveld Proson Luxe au Beurre

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  • Kneading: mixing time approx. 2 minutes slow and 8 minutes fast, until well developed

  • Dough temperature: approx. 25-27°C

  • Scale: approx. 70 grams

  • Intermediair proof: approx. 10-15 minutes

  • Moulding: mould into rounds and fingers, place on baking tray

  • Final proof: approx. 65-70 minutes

  • Baking: approx. 13 minutes at 210°C

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UK & Ireland