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I2881

Ingredients

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Brioche using IREKS Voltex Bread Improver

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Method

  • Mixing time: 8 minutes, slow

  • Dough temperature: 26° C – 27° C

  • Bulk fermentation time: 60 – 90 minutes

  • Scaling weight: 1.200 kg/30 pieces

  • Intermediate proof: approx. 20 minutes

  • Processing: brioche

  • Final proof: 70 – 90 minutes at 26° C

  • Baking temperature: 150° C, dropping to 140° C

  • Baking time: approx. 35 minutes

  • Mix the dough without butter. Afterwards give the butter to the dough and mix, slowly again. After the bulk fermentation time, scale the dough in pieces, mould round and allow to prove. After the intermediate proof, divide in 30 pieces, mould round and place 8 –  10 pieces in a greased tin. Afterwards allow to prove. After the final proof, wash with egg and bake.

Delivery across
Ireland & Scotland