Brioche cheminée
Original in French
Oh la gourmande · chefsimon.com · 2016
Against 217 brioche recipes
More milk or water than 96% of recipes and no salt, unlike 88%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More milk or water than 96% of recipes: 50% of the flour weight against the typical recipe's 25%, about twice as much.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- More yeast than 76% of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 270 g de farine270 g
- 50 g de beurre mou50 g
- 1 œuf≈ 50 g
- 130 ml de lait≈ 134 g
- 35 g de sucre35 g
- 1 sachet de levure de boulanger6 g
- seln/a
- 40 g de beurre40 g
- cassonaden/a
- 1 œuf pour la dorure≈ 50 g
flour 270 gbatter 635 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.
- Butter33% · 44th percentile · median 36%
- Egg37% · 40th percentile · median 40%
- Sugar13% · 46th percentile · median 14%
- Milk or water50% · 97th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast2% · 78th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- 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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