Powder mixture for the preparation of brioche
soft wheat flour type “00”, sugar, natural yeast in powder of soft wheat flour type “0”, whey protein, skimmed milk powder, salt, enzymes, antioxidant (ascorbic acid (E300)).
knead 1000 g of Brioche Mix, 450 g of water, 50 g of fresh yeast and string; add 120 g of butter until fully absorbed. Let rest 30 min. Break into the desired weight and form. Let rise in a proofer at 28° C for about 120 min. Bake at 180° C for about 15 min. approx.
Recipe with eggs: 1000 g of Brioche Mix, 270 g of eggs, 200 g of water, 50 g of fresh yeast, 120 g of butter (same process as above).
