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Ingredients
Method
Mixing time: 2 + 10 minutes
Dough temperature: 27° C – 28° C
Bulk fermentation time: approx. 30 minutes
Scaling weight: 1.800 kg/30 pieces
Intermediate proof: none
Processing: brioche
Final proof: approx. 60 minutes
Baking temperature: 180° C
Baking time: approx. 15 minutes
After the bulk fermentation time, scale the dough in pieces and mould round. Afterwards divide in 30 pieces and mould round again. Place 8 – 10 pieces in a greased tin and allow to prove. After the final proof wash with egg and bake.
