Lava Brioche

Mixing Time		10’ 1st speed, adding half of the sugar after 5’ and the other half after 7’30. Add the Mimetic Incorporation and mix again 9’ slow. Add the inclusions and mix 1’ slow.
Dough °C		24°C
Bulk Fermentation		30’ at ambiant temperature
Scaling and Pre-shaping		Divide dough pieces of 30gr and pre-shape round
Shaping		Shape round and placce on a brioche mould previously greased.
Final Fermentation		1h30 at 28°C and 80% humidity
Decoration		Glaze with Sunset Glaze Easy Plus and spinkle the crumble place a frozen insert of 15gr of Carat Nuxel Hazelnut
Baking		In the deck oven at 230-230°C for 7’
Final		When the core temperature is at 36°C, pack in the plastic bag

Search