INGREDIENTS
• 1000 gr. BRIOCHE Mix
• 60-80 gr. Yeast
• 370-390 gr. Water
PREPARATION METHOD
Mix all the ingredients together for 10 minutes at the 2nd speed, with a dough temperature of 26 – 27°C.
Cut the dough into the desired weight and let it rest for 15 minutes.
Shape the dough and place it in the proofer for 45-50 minutes at a temperature of 35°C and humidity of 75 – 80%.
Brush the surface with egg wash and bake at 180°C until golden brown, approximately 15 minutes, always under your supervision.
With BRIOCHE Mix, you can create a wide variety of products. For additional information and recipes, please contact the Technical Support Department of the company.