Pan brioche con il Bimby
Original in Italian
Sara Querzola · cucchiaio.it · 2016 · 6 porzioni
Against 217 brioche recipes
More egg than 94% of recipes and more butter than 75%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 94% of recipes: 71% of the flour weight against the typical recipe's 40%.
- More butter than 75% of recipes: 49% of the flour weight against the typical recipe's 36%.
- Less milk or water than 77% of recipes: 10% of the flour weight against the typical recipe's 25%, about half as much.
Ingredients (10)
- 200 g di farina manitoba200 g
- 150 g di farina 00150 g
- 170 g di burro morbido170 g
- 4 uova a temperatura ambiente≈ 200 g
- 20 ml di latte intero a temperatura ambiente≈ 21 g
- 5 g di lievito di birra disidratato5 g
- 2 cucchiai di miele fluido≈ 42 g
- 1 cucchiaino raso di sale≈ 6 g
- 1 uovo intero≈ 50 g
- 1 cucchiaio d’acqua≈ 15 g
flour 350 gbatter 858 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.
- Butter49% · 76th percentile · median 36%
- Egg71% · 94th percentile · median 40%
- Sugar12% · 40th percentile · median 14%
- Milk or water10% · 22nd percentile · median 25%
- Salt1.7% · 61st percentile · median 1.4%
- Yeast1.4% · 55th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 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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