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Sourdough Bubble-Top Brioche

Eric Rusch · breadtopia.com

Against 217 brioche recipes

No yeast, unlike 96% of recipes and more butter than 86%.

See how all 217 brioche recipes compare →

Get the method at breadtopia.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.

  • No yeast at all, where 96% of recipes use some (most of those 1 to 1.9% of the flour weight).
  • More butter than 86% of recipes: 51% of the flour weight against the typical recipe's 36%.
  • More salt than 86% of recipes: 2.4% of the flour weight against the typical recipe's 1.4%.
  • Less milk or water than 83% of recipes: 8.2% of the flour weight against the typical recipe's 25%, about half as much.
Butter: 51%, 87th percentileEgg: 51%, 68th percentileSugar: 10%, 32nd percentileMilk or water: 8.2%, 16th percentileSalt: 2.4%, 88th percentileYeast: 0%, 2nd percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • Sweet Stiff Starter (175g)175 g
  • 90g organic all purpose flour (2/3 cup)90 g
  • 40g water (1/6 cup)40 g
  • 25g sourdough starter (1-2 Tbsp)25 g
  • 20g sugar (4 tsp)20 g
  • Doughn/a
  • 350g bread flour (2 2/3 cups)350 g
  • 50g Ethiopian blue tinge emmer whole grain flour or emmer whole grain flour (1/3 cup)50 g
  • 5 eggs≈ 250 g
  • 175g sweet stiff starter (prepared 6-12 hours earlier)175 g
  • 30g sugar (1/4 cup)30 g
  • 12g salt (2 tsp)12 g
  • 250g unsalted butter cubed (2 sticks and 2 Tbsp)250 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 egg, beaten for the egg wash≈ 50 g

flour 490 gbatter 1467 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.

  • Butter51% · 87th percentile
  • Egg51% · 68th percentile
  • Sugar10% · 32nd percentile
  • Milk or water8.2% · 16th percentile
  • Salt2.4% · 88th percentile
  • Yeast0% · 2nd percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
20 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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