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Product | Weight (grams) |
Multigrain Ancient Grain Bread Mix | 1000g |
Fresh Yeast | 10g |
Liquid Levain | 200g |
Water | 700g |
Second water | 30g |
Total | 1940g |
Mix all ingredients in a Spiral Mixer: 4 Low speed + 5/6 medium speed + second water + 2 min low speed
1st fermentation: 1 hour
Dividing: 750g
Resting: 20 min
Shaping: square loaf
Proofing: 60 minutes at 25°C and 80%RH
Baking: Pre-heat oven at 250°C, bake at 235°C for 35 min
Straight Process | Raw Frozen | |||
Product | Weight (grams) | Weight % | Weight (grams) | Weight % |
Bread Flour | 100g | 100% | 100g | 100% |
Sugar | 120g | 12% | 120g | 12% |
Salt | 20g | 2% | 20g | 2% |
Fresh Yeast | 50g | 5% | 60g | 6% |
Water(15% ice) | 250g | 25% | 250g | 53% |
Butter | 50g | 5% | 50g | 5% |
Milk | 260g | 26% | ||
Liquid Levain | 45g | 4.5% | ||
CL Croissant 1% | 10g | 1% | ||
Addigerm CV 380 | 20g | 2% | ||
Total | 1825g | 100% | 100% |
Mixing: 3 mn S1 + 10 mn S2
1st fermentation: none
Dividing: from 1785 to 2000 gr
Resting: 10 mn in blast freezer
Folding: Incorporate 500 gr of butter. Give a double folding. Rest in the freezer for 10 mns and give a single folding.
Shaping: 70 gr croissant
For Raw Frozen: place in blast freezer then keep in plastic bag in holding freezer.
Proofing
Straight process: 90 minutes at 25 Degrees Celsius and 75%RH.
Raw Frozen process: 2 hours and half at 25 degrees and 75%RH.
Baking: Rack oven at 170°C for 19 minutes.
Product | Brioche Loaf (grams) | Weight % | Brioche Bun (grams) | Weight % |
Bread Flour | 1000g | 100% | 1000g | 100% |
Salt | 20g | 2% | 20g | 2% |
Sugar | 200g | 20% | 200g | 20% |
Butter | 350g | 35% | 100g | 10% |
Fresh Whole Eggs | 150g | 15% | 100g | 10% |
Water | 400g | 40% | ||
Addigerm Brioche Extra 3% | 30g | 3% | ||
CI Brioche 4% | 40g | 4% | ||
Fresh Yeast | 50g | 5% | 50 | 6% |
Total Dough | 2210g | 1500g |
Mixing (in planetary mixer)
Brioche Loaf: 4 Mn low speed + 8 mn medium speed
Incorporate butter
5 min Low Speed + 6 min medium Speed
Brioche Bun: 4 min low speed + 10/12 min medium speed
1st fermentation
Brioche loaf: 30 minutes
Brioche bun: none
Dividing
Brioche loaf: 450g
Brioche bun: 80g
Resting
Brioche loaf: 30 minutes
Brioche bun: none
Shaping
Brioche loaf: loaf pan mould
Brioche bun: rounded and bumn mould
Proofing
Brioche loaf: 1.30 hour at 25°C and 75% RH
Brioche bun: 60 minutes at 35°C and 90% RH
Baking
Brioche loaf: 160°C for 30 minutes
Brioche bun: 170°C for 16 minutes