Recipe: Carmen brioche

28 Mar 2019

Softr Melting
Recipes
Sapore
Bakery

Ingredients

Dough ingredients

  • 1000 g - 100% - of Flour
  • 420 g - 42% - of Egg
  • 15 g - 1,5% - of Salt
  • 500 g - 50% - of Butter
  • 200 g - 20% - of Sugar
  • 50 g - 5% - of Yeast
  • 35 g - 3,5% - of Soft't Melting*
  • 100 g - 10% - of Sapore Madre*
  • 100 g - 10% - 0f Sapore Carmen*

Total dough: 2420 g (6 pieces)
Dough weight / Piece in g: 360 g

*Puratos product

Tips & Tricks

Pair with Chouffe beer

Working Method

Dough

  • Mixing Spiral: 4 min 1st speed + 12 min 2nd speed
  • Dough Temperature: 28°C
  • Bulk fermentation: 30 min ambient temperature 
  • Scale: 1800 g for 30 pc 
  • Intermediate proof: 15 min ambient temperature
  • Make Up: Divide with bun divider moulde and place 6 pieces of dough into baking mould
  • Final Fermentation: 180 min 28°C, 30% humidity
  • Decoration before baking: glaze with Sunset Glaze
  • Oven temperature: 200°C bottom, 200°C top.
  • Baking time: 20 min