Brioche de Parisienne

29 Apr 2024

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	Small ones: Divide dough pieces of 50gr an pre-shape round. Big ones: Divide dough pieces of 250gr and pre-shape round.
Shaping	Shape like a pin, place in the mould previously greased and make sure to have the head centered.
Final Fermentation	2H30 at 28°C and 80% humidity.
Decoration	Glaze with Sunset Glaze Eazy Plus.
Baking	Small ones: In the deck oven at 180-180°C for 13'. Big ones: In the deck oven at 180-180°C for 25'.
Finition	When the core temperature is at 36°C, pack in plastic bag.

	Energy	Energy	Fat / Saturated Fat	Carbs / Sugars	Proteins	Fiber	Salt	Sodium
	316.79 kcal	1332 kJ	10.94 g / 4.7 g	44.62 g / 9.28 g	8.63 g	1.51 g	0.82g	305.34 mg

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