| Mixing Information | 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 Temperature | 26 °C |
| Bulk Fermentation | 00:30:00 |
| Manipulation After Fermentation | Prepare your 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. |
