Ingredients
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8 kg 17 lbs 10 oz kg Carr's Bakers Flour
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1.2 kg 2 lbs 10 oz kg Sonneveld Proson Luxe au Beurre MB
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0.8 kg 1 lbs 12 oz kg Sugar Tate & Lyle Gran (Cane)
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0.44 kg 0 lbs 16 oz kg AB Mauri Pinnacle Baker's Yeast
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0.12 kg 0 lbs 4 oz kg Sugar Tate & Lyle Gran (Cane)
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0.64 kg 1 lbs 7 oz kg Eggs
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4.8 L 20.16 cups Water
Brioche Rolls using Sonneveld Proson Luxe au Beurre
Method
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Kneading: mixing time approx. 2 minutes slow and 8 minutes fast, until well developed
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Dough temperature: approx. 25-27°C
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Scale: approx. 70 grams
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Intermediair proof: approx. 10-15 minutes
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Moulding: mould into rounds and fingers, place on baking tray
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Final proof: approx. 65-70 minutes
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Baking: approx. 13 minutes at 210°C
