The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche ; Spiral Mixer

krakow2016's picture

Brioche ; Spiral Mixer

Hello my fellow bakers, 


Im having some issues with making brioche in my spiral mixer.

The recipe I use is excellent using a hook in a planetary mixer but when using my spiral (increased quantity) I am having issues. 

The dough is often coming out too warm (27c). I am chilling all the ingredients overnight but that hasn't worked.

I am not getting the same strength from the dough as before. 


I am mixing, resting and then mixing and add the room temp (18c) butter to the dough in increments. 


If anyone has experience with this then please let me know. 



labetsy's picture

At my bakery we mix large quantities of brioche in a loiselet 60qt spiral, and we do it as a straight mix without any rest, add all the butter at once after the dough is at a good development, then divide with no more than 4kg/bin and chill immediately, shape later in the shift, and retard the shaped brioche overnight. 


We used to have a sponge and a rest period during the mix but both of those factors, plus an overnight bulk ferment, gave us terrible alcohol-y flavors. Of course the recipe is at 1% SAF so that might have something to do with it...


Good luck!