Chocolate Brioche

15

Mixing (Spirale)		10' in first speed, adding half of the sugar after 5' and the other half after 7'30. Add the Mimetic Incorporation and mix again 10' slow.
Dough T°C		24°C
Bulk Fermentation		Overnight at 3°C covered with plastic.
Scaling and Pre-shaping		Divide dough pieces of 35gr and pre-shape round.
Shaping		Shape round and place 6 pieces into a Nanterre mould previously buttered (l=13,5cm L=27cm H=9cm)
Final Fermentation		2H30 at 28°C and 80% humidity.
Decoration		Glaze with Sunset Glaze Eazy Plus.
Baking		In the deck oven at 180-180°C for 22'.
Finition		When the core temperature is at 36°C, pack in plastic bag.

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