10’ 1st speed, adding half of the sugar after 5’ and the other half after 7’30. Add the Mimetic Incorporation and mix again 9’ slow. Add the inclusions and mix 1’ slow.
Dough °C
24°C
Bulk Fermentation
30’ at ambiant temperature
Scaling and Pre-shaping
Divide dough pieces of 30gr and pre-shape round
Shaping
Shape round and placce on a brioche mould previously greased.
Final Fermentation
1h30 at 28°C and 80% humidity
Decoration
Glaze with Sunset Glaze Easy Plus and spinkle the crumble place a frozen insert of 15gr of Carat Nuxel Hazelnut
Baking
In the deck oven at 230-230°C for 7’
Final
When the core temperature is at 36°C, pack in the plastic bag
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