Brioches
All ingredients
| Bread flour | 700g |
| Sugar | 140g |
| Water | 448g |
| Yeast | 5.6g |
| Sweet dough premix | 77g |
| Total weight | 1370.6g |
Recipe
| Mixing | 4'L, 7'H |
| Dough temperature | 28℃ |
| First fermentation | 20 min at least |
| Rest | 20 min |
| Proofing time | 75-80%, 35℃, 90 min |
| Baking temperature | top at 180℃, bottom at 200℃ |
| Baking time | 18 min |