Brioche Buns - Industrial - Puratos

Working Method:

Mixing Spiral - 5' 1st speed - 8'-10' 2nd speed
Dough Temperature - 75°F
Bulk fermentation - 5 minutes ambient temperature
Scale - 85g or 3050g per press
Intermediate proof - 20 minutes ambient temperature
Make Up - Round and flatten put in bun pans
Final Fermentation - 60-75 minutes 100°F, 80% humidity
Decoration before baking - Sunset glaze
Oven temperature °C - 425°F top and bottom for deck oven
Baking Time - 10-12 minutes

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