Brioche

If using instant yeast, divide the amount in 3.

Complexity level:

Mixing:	4 minutes slow then +/- 6 minutes fast. Add Mimetic/Butter towards the end of mixing.
Dough Temperature:	26°C
Bulk fermentation:	20 minutes.
Scale:	1.6kg.
Intermediate Proof:	10 minutes.
Make Up: .	Use machine to make balls. Place into greased tins
Final Fermentation:	+/- 90 minutes at 30°C 80% RH
Decoration before baking:	Glaze with Sunset Glaze
Oven Temperature:	210°C
Baking Time:	+/- 25 minutes

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