Real Rye - Tuscan Brioche
Real Rye - Tuscan Brioche — a Zeelandia recipe in 2 components. Uses Zeelandia Hearty Rye Bread Mix 25 kg.
- mixing time (slow speed)
- 6 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 26-28 °C
- initial proofing time
- 10 min
- resting time (in pieces)
- 10 min
- final proofing time
- 50-60 min
- baking temperature (start)
- 220 °C
- baking temperature (end)
- 200 °C
- baking time
- 20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kgPrawdziwie Żytni 25 kg (rye bread mix) | 100 kg |
| Butter | 20 kg |
| Sugar | 16 kg |
| Yeast | 7 kg |
| Water | 40 kg |
Decoration
| Ingredient | Quantity |
|---|---|
| Peppers | 20 kg |
| Cherry tomatoes | 10 kg |
| Yellow cheese | 15 kg |
Method
Mix all ingredients for 6 minutes on slow speed and 4 minutes on fast speed. Dough temperature: 26-28°C.
Initial proofing: about 10 minutes.
Divide the dough into pieces (presses) of 2.4 kg.
Rest in the pieces: about 10 minutes.
Divide each piece into 30 small portions, round them and place them in moulds, 5 pieces per mould.
Final proofing: about 50-60 minutes.
- Decoration
Decorate with vegetables and cheese (20 kg peppers, 10 kg cherry tomatoes, 15 kg yellow cheese), then bake.
Bake at about 220°C falling to 200°C, with light steam, for about 20 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.