Print
Lurpak Brioche Bread
- Final Dough Temperature (mixing) - 24°C
- Basic Fermentation Temperature - 28°C
- Basic Fermentation - 45 mins
- Dividing (portion) - 80 g
- Bench Proof - Refrigerate
- Final Proof temperature - 28°C
- Final Proof - 60 mins
- Baking temperature - 180/220°C
- Baking time - 25 min
&format=webp&mode=crop)
&format=webp&mode=crop)
&format=webp&mode=crop)