Pain brioché
Original in French
Betty Bossi · bettybossi.ch · 2019 · 4 personnes
Against 217 brioche recipes
Less butter than 99% of recipes and more milk or water than 97%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 99% of recipes: 12% of the flour weight against the typical recipe's 36%, about half as much.
- More milk or water than 97% of recipes: 52% of the flour weight against the typical recipe's 25%, about twice as much.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
Ingredients (8)
- 250 g de farine250 g
- 0.75 c.c. de sel≈ 4.5 g
- 2 c.s. de sucre≈ 25 g
- 0.25 cube de levure (env. 10 g)11 g
- 1 gousse de vanillen/a
- 1.25 dl de lait coupé d’eau (moitié lait /moitié eau)≈ 129 g
- 1 œuf≈ 50 g
- 30 g de beurre , mou30 g
flour 250 gbatter 499 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.
- Butter12% · 0th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water52% · 99th percentile · median 25%
- Salt1.8% · 66th percentile · median 1.4%
- Yeast1.4% · 55th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 25 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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