Yeasted Brioche Dough

Ingredient (Base recipe, Bakers %)

• Sustainable High Protein Premium White Bakers Flour (1000g, 100%)
• Eggs (550g, 50%)
• Sour cream (120g, 12%)
• Dry yeast (25g, 2.5%)
• Sugar (210g, 21%)
• Honey (80g, 8%)
• Butter (380g, 38%)
• Salt (18g, 1.8%)
• Rum (50g, 5%)
• Total (2383g, 238%)

1. Mix all liquids together with the sugar and honey. Dissolve well. Reserve in cold.
2. Start mixing by adding the Sustainable High Protein Premium White Bakers Flour, yeast and 75% of the liquid mix. Adjust the consistency if needed and keep adding as the gluten develops. Add the salt before the butter. This step could take anywhere from 15-30min depending on your mixer. Finish by adding the butter and increasing the speed as the dough becomes softer.
3. Bulk for 60min, fold and put away in the fridge. it will develop more flavour if it’s stays longer in the fridge, up to 48h.
4. When ready, pull the brioche dough out of the fridge, and divide in in your preferred weight & shape. Shape tights and let it ferment 4h at 26ºC degrees.
5. Eggwash
6. Bake at 160 in a deck oven or 145 in a convection oven until slightly golden and a core temperature of 90ºC.
7. To keep it softer, bag it up within the hour.