Brioche Recipe
Brioche Recipe — a Bakels recipe, makes 241 brioche. Uses Bakels Baktem Bun & Roll Concentrate 12.5 kg, Blue.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 9 min
- dough temperature
- 24-26 °C
- proofing time
- 55-60 min
- baking temperature
- 190 °C
- baking time
- 12-15 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 10.000 kg | 100% |
| Bakels Baktem Bun & Roll Concentrate 12.5 kg, BlueBaktem Blue 20% Bun Concentrate | 2.000 kg | 20% |
| Yeast | 0.600 kg | 6% |
| Butter | 0.500 kg | 5% |
| Sugar | 0.300 kg | 3% |
| Milk powder | 0.200 kg | 2% |
| Water | 3.700 kg | 37% |
| Egg | 1.500 kg | 15% |
| Glycerine | 0.250 kg | 2.5% |
| Glucose | 0.250 kg | 2.5% |
Method
Add all ingredients into a spiral mixing bowl.
Mix for 2 minutes on slow speed and 9 minutes on fast speed, until fully developed.
Dough temperature should be 24-26 °C.
Scale at 80 g and mould into sausage shape.
Prove for 55-60 minutes.
Bake at 190 °C for 12-15 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.