Instructions for baking brioche
- 500g light baking mix + 400ml lukewarm sheep's milk + 400ml water
- 1 pack of yeast
Dry: mix with baking mix
Fresh: Dissolve in liquid - For toast bread: 10g allulose + 10g salt
- For sweeter doughs add: 50g allulose + 5g salt
- Knead well(!) (with a food processor) until the consistency is reached. Kneading gives the dough its elasticity.
- Let rise for 3 hours at room temperature.
baking preparation
- Carefully shape the dough into the desired shape (toast bread, dumplings, croissants, Buchteln...). Do not knead it too hard, otherwise the "fluffiness" will be lost. Optionally, brush the dough pieces with a little egg or egg/milk mixture
- When shaping, sprinkle some of the Tobio flour mixture used on the baking tray and on your hands to prevent stickiness and for the later crust.
Bake
Preheat the oven and bake the dough pieces at 200 degrees for about 1 hour. Reduce the temperature to 180 degrees after about 40 minutes if necessary. Smaller dough pieces require a shorter time.
Place yeast dumplings in the steamer for 40 minutes.
