Sourdough Brioche
baking-sense.com · 2021 · 24 servings
Against 217 brioche recipes
No yeast, unlike 96% of recipes and more butter than 76%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- No yeast at all, where 96% of recipes use some (most of those 1 to 1.9% of the flour weight).
- More butter than 76% of recipes: 49% of the flour weight against the typical recipe's 36%.
- Sugar in the middle half of recipes: 19% of the flour weight against the typical recipe's 14%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (8)
- 8 oz active sourdough starter (1 cup, 100% hydration)227 g
- 2 oz whole milk (¼ cup, scalded and cooled to 110°F)57 g
- 16 ¼ oz bread flour (3 ¼ cups, see note)461 g
- 4 large eggs (room temperature)≈ 200 g
- 3 oz granulated sugar (⅓ cup)85 g
- 1 ½ teaspoons salt≈ 9 g
- 8 oz unsalted European butter (1 cup, cool room temperature)227 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg (for egg wash)≈ 50 g
flour 461 gbatter 1265 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter49% · 77th percentile · median 36%
- Egg43% · 54th percentile · median 40%
- Sugar19% · 75th percentile · median 14%
- Milk or water12% · 25th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast0% · 2nd percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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