Ingredients
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0.1 kg 0 lbs 4 oz kg IREKS Voltex
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10 kg 22 lbs 1 oz kg Carr's Bakers Flour
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3 kg 6 lbs 10 oz kg Whole Egg
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1.7 kg 3 lbs 12 oz kg Sugar Tate & Lyle Gran (Cane)
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0.2 kg 0 lbs 7 oz kg Salt
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0.7 kg 1 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
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2.1 L 8.82 cups Water
Brioche using IREKS Voltex Bread Improver
Method
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Mixing time: 8 minutes, slow
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Dough temperature: 26° C – 27° C
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Bulk fermentation time: 60 – 90 minutes
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Scaling weight: 1.200 kg/30 pieces
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Intermediate proof: approx. 20 minutes
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Processing: brioche
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Final proof: 70 – 90 minutes at 26° C
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Baking temperature: 150° C, dropping to 140° C
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Baking time: approx. 35 minutes
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Mix the dough without butter. Afterwards give the butter to the dough and mix, slowly again. After the bulk fermentation time, scale the dough in pieces, mould round and allow to prove. After the intermediate proof, divide in 30 pieces, mould round and place 8 – 10 pieces in a greased tin. Afterwards allow to prove. After the final proof, wash with egg and bake.
