How To Make Buttery Brioche Dough - 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 butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
- Less milk or water than 80% of recipes: 9% of the flour weight against the typical recipe's 25%, about half as much.
Ingredients (7)
- 500g (1.1lb) strong white bread flour, cold!500 g
- 45g (1.6oz) cold water45 g
- 250g (8.8oz) cold eggs250 g
- 13g (0.45oz) salt13 g
- 60g (2.1oz) sugar60 g
- 8g (0.3oz) dry yeast or 3x the amount of fresh yeast8 g
- 250g (8.8oz) cold, unsalted butter250 g
flour 500 gbatter 1126 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.
- Butter50% · 82nd percentile · median 36%
- Egg50% · 64th percentile · median 40%
- Sugar12% · 40th percentile · median 14%
- Milk or water9% · 19th percentile · median 25%
- Salt2.6% · 92nd percentile · median 1.4%
- Yeast0.5% · 6th percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 20 to 25 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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