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Brioche Milk using Sonneveld Proson Luxe au Beurre

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Method

  • Kneading: Mix all ingredients into a well-developed dough

  • Dough temperature: Approx. 28-30°C

  • Scale: Approx. 2100g for 30 pieces

  • Dough rest: Approx. 20-30 minutes

  • Moulding: Divide and round up, place the dough pieces on baking sheet

  • Final proof: Approx. 60-70 minutes

  • Baking: Approx. 10 minutes at 220°C

Brioche

Ingredients

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