Ingredients
3kg
Whole Egg
2.1l
Water
Method
Mixing time: 8 minutes, slow
Dough temperature: 26° C – 27° C
Bulk fermentation time: 60 – 90 minutes
Scaling weight: 1.200 kg/30 pieces
Intermediate proof: approx. 20 minutes
Processing: brioche
Final proof: 70 – 90 minutes at 26° C
Baking temperature: 150° C, dropping to 140° C
Baking time: approx. 35 minutes
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.
