Brioche Recipe

Product Brioche Loaf (grams) Weight % Chocolate Brioche (grams) Weight %
Bread Flour 1000g 100% 1000g 100%
Salt 20g 2% 20g 2%
Sugar 200g 20% 200g 20%
Butter 350g 30% 250g 25%
Fresh Whole Eggs 150g 15% 150g 15%
Water 400g 41% 440g 44%
CI Brioche 4% 20g 2% 40g 4%
Fresh Yeast 50g 5% 50 5%
Instant Choco Extra 40g 4%
Total Dough 2190g 2190g
brioche recipe

Preparation Instructions

Mix all ingredients in a Planetary Mixer 4 min low speed + 8 min medium speed. Incorporate butter. 5 min low speed + 6 min medium speed
1st fermentation 45 minutes
Dividing Brioche Loaf - 500g. Chocolate Brioche - 300g.
Resting 15 minutes
Shaping Loaf pan mould
Proofing 1.30 hour at 25°C and 75% RH
Glazed with Solutec Eggless Glaze CL
Baking Bake at 160°C for 30 minutes and 25 minutes for Chocolate Brioche
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