De iconische brioche van viral-bakkerij Fort Negen: zo maak je 'm zelf - Culy
Original in Dutch
Melvin Sturm · culy.nl · 2025 · 2 broden van ca. 850 gram
Against 217 brioche recipes
Less egg than 85% of recipes and more salt than 94%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- More salt than 94% of recipes: 2.8% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Less yeast than 91% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
- More milk or water than 83% of recipes: 42% of the flour weight against the typical recipe's 25%.
Ingredients (8)
- 950 gram tarwebloem950 g
- 400 gram water400 g
- 190 gram eidooier190 g
- 160 gram kristalsuiker160 g
- 27 gram zout27 g
- 15 gram verse gist15 g
- 50 gram starter50 g
- 355 gram roomboter, op kamertemperatuur355 g
flour 950 gbatter 2147 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter37% · 52nd percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar17% · 69th percentile · median 14%
- Milk or water42% · 84th percentile · median 25%
- Salt2.8% · 95th percentile · median 1.4%
- Yeast0.5% · 6th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 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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