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