Pura Brioche

Ingredients

g
Tegral Purattone Bread Mix* 1000
Sweet yeast 5
Sugar 180
Honey 20
Egg 5
Water 450
Unsalted butter 180

Working Method

Method
  • Mixing spiral: Mixing all ingredients (except butter) in 4 minutes slow, 4 minutes fast. Add butter at the last 2 minutes of mixing
  • Bulk fermentation: 30 minutes
  • Make up: scale & roll 40g/pc, put in muffin tray
  • Final fermentation: 45 minutes at 30°C , 85% RH
  • Baking: Deck oven: 15 minutes, at 180°C / Or rotary oven: 10 minutes, at 170°C