Recipe

• 1. In spiral mixer, Mix dry ingredients + 80% of total liquid ingredients L2H2 Butter + 20% liquid ingredients L2H5
  2. 1st proofing: 50 min
  3. Dividing : 250g for pan bread
  4. Bench time: 20 min
  5. Moulding
  6. Final proofing: 35℃/80% for 60 min
  7. Baking : 190/200℃ for 30 min
  
  Moisture level = 86%. High moisture keep the bread in the soft condition for 4~5 days like just baked.
  Also, save the cost.
  It allows to mould Brioche dough without the over night keeping.