Mix 4' slow and 4' fast without the Mimetic and mix again 4' slow and 3' fast with.
Mixing Time
00:08:00 1st Speed
00:07:00 2nd Speed
Dough ºC / ºF
26 °C
Bulk Fermentation
00:30:00
Manipulation After Fermentation
Prepare you brioche molds by greasing to avoid sticking.
Scale
50 Grams
Manipulation After Scale
Divide dough pieces of 50gr and pre-shape round.
Make Up
Take 1 piece of both dough, for one ball, cut each pieces in 4 and place irregularly into the football mould.
Final Fermentation
01:30:00
30 °C
85 % Humidity
Decoration Before Baking
Properly close the mould before baking.
Baking
Deck
210 °C - Top
210°C - Bottom
00:15:00
Half baking way, turn upside down the mould.
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