In a planetary mixer with a dough hook, blend all dry ingredients (including yeast) for 30 seconds on your mixer’s first speed. Add water and eggs and continue to mix for 3 minutes on your mixer’s first speed, and then for 6 minutes on your mixer’s second speed. Next, with your mixer running on a low speed, add softened butter. Continue to mix for 3 minutes on your mixer’s first speed and then increase to its second speed and mix until fully developed and the dough pulls away from the sides of the bowl.

Next, allow the dough to bulk ferment overnight in a retarder. After dough has retarded, remove and immediately shape as desired. Take care to work quickly as the dough becomes more difficult to work with as it warms up.

Once the dough is formed as desired, place into a proofer set to 80°F (26°C) with 75% humidity until brioche reaches the desired size. Remove and place immediately into a preheated 350°F (176°C) rack, deck or revolving oven. Bake until loaves or rolls have a flaky, deep golden crust. Remove from oven, let cool.

Please note that baking times will need to be adjusted depending on the size of your brioche.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.