Brioche

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:	1.6 kg
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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