How to make Brotchen

Posted Date : 01 Feb 2023

Brotchen Recipe using SwissBake Enzy 300 + Bread Improver

BAKE TEMP : 220°C

MIXING TIME : 10 mins

BAKE TIME : 19 min- 22 min

PREP TIME : 80 - 90 min

FLOUR -1kg
ENZY X2D - 20gm
SALT - 20gm
SUGAR - 20gm
OIL/BUTTER - 50gm
WATER - 570-600gm
DRY /FRESH YEAST - 12/30 gm

Place all the ingredients in a mixing bowl. Use spiral mixer to mix on a slow speed for 4min and then mix on a fast speed for 6 min.
Dough temperature should be maintained between 26°C to 28°C. Bulk fermentation for15 min.
Scale the dough weight 30gm/50gm,Cut the bread rolls lengthwise with a sharp knife about 1/3 deep. Intermediate Final proof for 30 min to 40 min at 28°C under 85% relative humidity.
Bake at 220°C under falling temperature to 190°C with light steam for approximately 19 min- 22 min

Brotchen