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Sourdough Brioche

farmhouseonboone.com · 2022 · 24

Against 217 brioche recipes

No yeast, unlike 96% of recipes and less sugar than 79%.

See how all 217 brioche recipes compare →

Get the method at farmhouseonboone.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.

  • No yeast at all, where 96% of recipes use some (most of those 1 to 1.9% of the flour weight).
  • Less sugar than 79% of recipes: 9.8% of the flour weight against the typical recipe's 14%.
Butter: 46%, 70th percentileEgg: 41%, 51st percentileSugar: 9.8%, 20th percentileMilk or water: 25%, 48th percentileSalt: 1.6%, 56th percentileYeast: 0%, 2nd percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 cup active sourdough starter (active and bubbly 227 g)227 g
  • 3 cups bread flour (420 g)420 g
  • 1/2 cup unbleached all purpose flour (70 g)70 g
  • 1/4 cup sugar (48 g)48 g
  • 4 large eggs≈ 200 g
  • 1 1/2 teaspoons salt (8 g)8 g
  • 1/2 cup milk (122 g)122 g
  • 2 sticks butter (room temp 226 g)226 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg yolk≈ 18 g
  • 1 tablespoon water≈ 15 g

flour 490 gbatter 1321 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.

  • Butter46% · 70th percentile
  • Egg41% · 51st percentile
  • Sugar9.8% · 20th percentile
  • Milk or water25% · 48th percentile
  • Salt1.6% · 56th percentile
  • Yeast0% · 2nd percentile

Oven

Temperature
425°F / 220°C
median 350°F
Time
25 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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