Chocolate Brioche

2 May 2024

	%	gr
Total Flour Weight	100	1000
DUO Flour	100	1000
Sugar	20	200
Water	63	630
Fresh Yeast	6	60
Mimetic Incorporation	25	250
Easy Soft’r Chocolate Brioche Cacao Trace	10	100
Sapore Carmen	10	100
Sapore Madre	10	100
Intens Melting	0.5	5
Total		2445

Mixing (Spirale)		10' in first speed, adding half of the sugar after 5' and the other half after 7'30. Add the Mimetic Incorporation and mix again 10' slow.
Dough T°C		24°C
Bulk Fermentation		Overnight at 3°C covered with plastic.
Scaling and Pre-shaping		Divide dough pieces of 35gr and pre-shape round.
Shaping		Shape round and place 6 pieces into a Nanterre mould previously buttered (l=13,5cm L=27cm H=9cm)
Final Fermentation		2H30 at 28°C and 80% humidity.
Decoration		Glaze with Sunset Glaze Eazy Plus.
Baking		In the deck oven at 180-180°C for 22'.
Finition		When the core temperature is at 36°C, pack in plastic bag.

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