How to Make a 100% Butter Brioche by Hand - ChainBaker
ChainBaker · chainbaker.com · 2022
Against 217 brioche recipes
More butter than 99% of recipes and no milk or water, unlike 87%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 99% of recipes: 100% of the flour weight against the typical recipe's 36%, about 3 times as much.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- More salt than 94% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Less yeast than 89% of recipes: 0.6% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (6)
- 300g (10.6oz) white bread flour, cold300 g
- 300g (10.6oz) butter, cold300 g
- 180g (6.35oz) eggs, cold180 g
- 8.5g (0.3oz) salt9 g
- 40g (1.4oz) sugar40 g
- 5g (0.17oz) instant dry yeast or 6g (0.21oz) active dry yeast or 15g (0.52oz) fresh yest5 g
flour 300 gbatter 834 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter100% · 99th percentile · median 36%
- Egg60% · 83rd percentile · median 40%
- Sugar13% · 47th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2.8% · 95th percentile · median 1.4%
- Yeast0.6% · 9th percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 45 to 50 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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