Ingredients
- 1.400 g 70 % flour
- 600 g 30 % Vienna Brioche
- 160 g 8 % fresh yeast
- 920 g 46 % water
- 100 g 5 % butter
How To Prepare
Mix the ingredients to a well developed dough.
Dough temperature 26°C.
Scaling weight 1650 grams (30 pieces).
Round up.
Intermediate proof 10 minutes.
Divide and mould.
Glaze with Ovex Liquide.
Final proof 60 minutes.
Baking temperature 220°C.
Baking time 12 minutes.
Yield 57 pieces
عربي
