How to Make a Perfect No-Knead Brioche Dough Without Compromises - ChainBaker
ChainBaker · chainbaker.com · 2023
Against 217 brioche recipes
No milk or water, unlike 87% 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.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- Less yeast than 91% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
- More salt than 86% of recipes: 2.4% of the flour weight against the typical recipe's 1.4%.
- More egg than 80% of recipes: 60% of the flour weight against the typical recipe's 40%.
Ingredients (6)
- 250g (8.8oz) white bread flour250 g
- 150g (5.3oz) egg, around 3 medium eggs150 g
- 6g (0.21oz) salt6 g
- 4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast4 g
- 30g (1oz) sugar30 g
- 100g (3.5oz) soft butter100 g
flour 250 gbatter 540 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.
- Butter40% · 57th percentile · median 36%
- Egg60% · 83rd percentile · median 40%
- Sugar12% · 40th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2.4% · 88th percentile · median 1.4%
- Yeast0.5% · 6th percentile · median 1.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 40 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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