Chocolate Brioche

Ingredients, Sponge

Ingredientes% PanaderoCantidad (Kg.)
Flour100%3.119 kg
Water60%1.871 kg
Salt0.2%0.006 kg
Instant Yeast0.1%0.003 kg
Total160.3%4.999 kg

Ingredients, Final Dough

Ingredientes% PanaderoCantidad (Kg.)
Flour100%10.000 kg
Water10%1.000 kg
Eggs45%4.500 kg
Sugar20%2.000 kg
Salt2.5%0.250 kg
Instant yest1.5%0.150 kg
Butter50%5.000 kg
Sponge50%5.000 kg
Total279%27.9 kg

Process

Proceso
Dough consistencyMedium soft
Mixing techniqueImproved
AutolyseNone
Desired dough temperature76° F (24° C)
First fermentation2 hours
Folds1 (After one hour)
Dividing60 gr
PreshapingBalls
Resting time20 min
ShapingBalls, Egg wash and sausage cut
Proofing1 h 30 min
ScoringNone
Baking (with steam)350° F (175° C) Sprinkle granulated sugar before baking

Comentarios