Brioche w/ Baked Camembert Cheese | Tear & Share Bread - ChainBaker

ChainBaker · chainbaker.com · 2021

Against 217 brioche recipes

More salt than 90% of recipes and less yeast than 91%.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

More salt than 90% of recipes: 2.6% of the flour weight against the typical recipe's 1.4%.
Less yeast than 91% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
More egg than 80% of recipes: 60% of the flour weight against the typical recipe's 40%.
Less milk or water than 80% of recipes: 9% of the flour weight against the typical recipe's 25%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

500g (1.1lb) strong white bread flour, chilled500 g
45g (1.6oz) water, chilled45 g
250g (8.8oz) eggs, chilled250 g
13g (0.45oz) salt13 g
60g (2.1oz) sugar60 g
8g (0.28oz) instant dry yeast or 9.6g (0.33oz) active dry yeast or 24g (0.84oz) fresh yeast8 g
200g (7oz) cold butter that has been pressed between baking paper to make it soft200 g
1 egg for glazing≈ 50 g

flour 500 gbatter 1126 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.