No-Knead Brioche Dough
Gemma Stafford · biggerbolderbaking.com · 2015 · 1 loaf
Get the method at biggerbolderbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More salt than 82% of recipes: 2.1% of the flour weight against the typical recipe's 1.4%.
- Sugar in the middle half of recipes: 17% of the flour weight against the typical recipe's 14%.
Ingredients (8)
- 3 cups (15 oz/425 g) all-purpose flour425 g
- 1 ½ teaspoons instant yeast≈ 4.7 g
- 1 ½ teaspoons salt≈ 9 g
- 10 tablespoons (5 oz/142 g) butter (, melted)142 g
- 3 large eggs (, at room temperature)≈ 150 g
- ½ cup (4 fl oz/120 ml) whole milk (, lukewarm)≈ 122 g
- ¼ cup (2 ½ oz/71g) honey71 g
Toppings and extras
Listed, but not counted in the percentages below.
- Egg washn/a
flour 425 gbatter 924 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.
- Butter33% · 44th percentile · median 36%
- Egg35% · 39th percentile · median 40%
- Sugar17% · 68th percentile · median 14%
- Milk or water29% · 57th percentile · median 25%
- Salt2.1% · 83rd percentile · median 1.4%
- Yeast1.1% · 30th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 25 to 30 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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