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Brioche du boulanger au thermomix

Original in French

Minou · cookomix.com · 2016 · 16

Against 217 brioche recipes

More butter than 77% of recipes.

How French brioche recipes differ from English ones →

Get the method at cookomix.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
  • Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Butter: 50%, 82nd percentileEgg: 50%, 64th percentileSugar: 16%, 64th percentileMilk or water: 20%, 35th percentileSalt: 2%, 76th percentileYeast: 1.3%, 42nd percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • Levure de boulanger fraîche - 20 grammes20 g
  • Lait demi-écrémé - 100 grammes100 g
  • Farine T55 - 500 grammes500 g
  • Sucre en poudre - 80 grammes80 g
  • Sel - 10 grammes10 g
  • Oeufs - 4≈ 200 g
  • Beurre - 250 grammes250 g
  • Oeuf - 1≈ 50 g

flour 500 gbatter 1210 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.

  • Butter50% · 82nd percentile
  • Egg50% · 64th percentile
  • Sugar16% · 64th percentile
  • Milk or water20% · 35th percentile
  • Salt2% · 76th percentile
  • Yeast1.3% · 42nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
60 minutes
median 30 minutes

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