La brioche
Original in French
Chef Simon · chefsimon.com · 2011
Against 217 brioche recipes
More sugar than 97% of recipes and more yeast than 92%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 97% of recipes: 40% of the flour weight against the typical recipe's 14%, about 3 times as much.
- More yeast than 92% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
- Less milk or water than 75% of recipes: 10% of the flour weight against the typical recipe's 25%, about half as much.
Ingredients (8)
- 500 g de farine500 g
- 5 cl de lait tiède≈ 52 g
- 12 à 15 g de levure lyophilisée15 g
- 100 g de sucre en poudre100 g
- 100 g de sucre en grains (facultatif)100 g
- une pincée de sel≈ 0.4 g
- 5 oeufs entiers≈ 250 g
- 200 g de beurre mou200 g
flour 500 gbatter 1217 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.
- Butter40% · 57th percentile · median 36%
- Egg50% · 64th percentile · median 40%
- Sugar40% · 98th percentile · median 14%
- Milk or water10% · 24th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast3% · 93rd percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 30 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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