Brioche con lievito madre
Original in Italian
Sara Querzola · cucchiaio.it · 2015 · 6 - 8 porzioni
Against 217 brioche recipes
No yeast, unlike 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.
- No yeast at all, where 96% of recipes use some (most of those 1 to 1.9% of the flour weight).
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
Ingredients (11)
- 250 g di farina macinata a pietra250 g
- 55 g di lievito madre solido (rinfrescato e lasciato maturare 3-4 ore)55 g
- 80 g di burro morbido80 g
- 65 ml di latte tiepido≈ 67 g
- 30 g di zucchero semolato30 g
- 2 uova≈ 100 g
- ½ stecca di vaniglian/a
- salen/a
- 30 g di tuorlo d’uovo30 g
- 30 g di latte30 g
- granella di zuccheron/a
flour 250 gbatter 642 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.
- Butter32% · 41st percentile · median 36%
- Egg52% · 69th percentile · median 40%
- Sugar12% · 40th percentile · median 14%
- Milk or water39% · 74th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast0% · 2nd percentile · median 1.4%
Oven
- Temperature
- not stated
- 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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