Ingredients
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10 kg 22 lbs 1 oz kg IREKS Mella Brioche
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0.5 kg 1 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
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4.5 L 18.9 cups Water
IREKS Mella Brioche Make Up Instructions
Method
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Mixing time: 2 + 10 minutes
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Dough temperature: 27° C – 28° C
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Bulk fermentation time: approx. 30 minutes
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Scaling weight: 1.800 kg/30 pieces
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Intermediate proof: none
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Processing: brioche
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Final proof: approx. 60 minutes
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Baking temperature: 180° C
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Baking time: approx. 15 minutes
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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.
