Bakels
Baking ingredients since 1904

BRIOCHE

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Recipe No:  R101c
USING BAKELS BUN CONCENTRATE
Group  Ingredient KG
  Flour 4.000    100%
  BAKELS BUN CONCENTRATE 0.600    15%
  Eggs 1.000    25%
  Butter 0.400    10%
  BAKELS INSTANT ACTIVE YEAST 0.070    1.8%
  Water (variable) 1.240    31%
  Total Weight 7.310
Method:  1. No Time Dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover for 5 minutes.
5. Scale off and mould large bulb to fit tin.
6. Make a hole in the centre of the large bulb and place a smaller bulb of dough on top.
7. Brush carefully with egg wash.
8. Prove to double the size in a cool but humid prover.
9. Bake at 200°C for approximately 10 minutes.
10. Remove from the tins whilst still hot and place on wires to cool.
Notes:  Using bakers percentages - Percentages on white flour weight
Yield:  15 dozen Brioche sclaed at 40 g.