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Brioche Dough (Tastings)
Nb persons: 260
Yield: 20 gr roll
Preparation time:
Total time:
Source:
| 2270 Grams | Bread Flour |
| 38 Gr | Dry Yeast |
| 907 Gr | Eggs |
| 453 Gr | Milk, Room Temperature |
| 227 Gr | Sugar |
| 43 Gr | Salt |
| 1360 Grams | Butter, Softened But -Still Pliable |
-Disolve yeast in water -Add eggs, milk, sugar and salt and mix on low speed for 4 minutes -Gradually add the butter, with the mixer running on medium speed, scraping down the sides of the bowl as necessary -After the butter has been fullyincorporated, mix on medium speed for 15 minutes, or until the dough begins to pull away from the sides of the bowl -Place the dough on a sheetpan or in a bowl that is greased and cover tightly with plastic wrap and refrigerate overnight. -Shape, proof, eggwash and bake at 350 F until golden and when touched springs back. weighs 5298 gr. Please weigh out to 17 grams a peice.
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