Sourdough brioche

Strong flour or Grau flour: 10 kg
Liquid Perspective CRC®: 2 kg
Salt: 0,2 kg
Sugar: 2 kg
Butter: 4 kg
Eggs: 6 L

Method with 20% dosage

Base temperature: 54°C.
Kneading: 

• First speed: 5 minutes.
• Second speed using a mixer: 6-8 minutes without butter then knead until dough pulls away. Add butter, then knead until dough pulls away.

Dough temperature: 25-26°C.
First fermentation: 1h30. 
Scaling: divide into 300 g or 500 g dough balls.
Intermediate proofing: 20 minutes. 
Shaping: flatten the dough balls and make a hole in the center, then shape them into a crown. Place on baking paper on a baking tray.
Final fermentation: 16 hours at 26°C.
Charging the oven: brush with egg wash, score and load into the oven.
Baking: bake at 150°C for 25-30 minutes.