![[Photo. Process of shaping dough]](../image/briocheprocess_english.jpg "Process of shaping dough")
![[Photo. Dough of Brioche]](../image/briochedough.jpg "Dough of Brioche")
![[Photo Brioche]](../image/brioche.jpg "Brioche")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓↓↓shows the timing to put the butter in gradually several times. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Hard wheat flour | 100 | 250 | Mixing | Low 2min.Middle 8min.↓↓↓L2M5 |
| Yeast | 4 | 10 | Temperature of the dough | 25C, 77F |
| Salt | 2 | 5 | First bench time | 45min. 25C, 77F |
| (punch & refrigerator) | (over night ) | |||
| Sugar | 12 | 30 | Divided weight | 40g |
| Egg | 65 | 160 | Second bench time | 20min. |
| Butter | 50 | 125 | Shape | Brioche |
| Fermentation | 30C, 86F Humidity 80% 60min. | |||
| Oven | 200C, 392F 15min. | |||
| Division | 14 ea | |||
| Calorie | 160 Kcal/ea |
It is important to keep the dough in refrigerator during second bench time.