Brioche au Levain à Mie Filante : Ma Recette Pas à Pas

Original in French

Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 18 parts

Against 217 brioche recipes

No milk or water, unlike 87% of recipes and more egg than 89%.

How it compares

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

No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
More egg than 89% of recipes: 66% of the flour weight against the typical recipe's 40%.
Less yeast than 96% of recipes: 0.2% of the flour weight against the typical recipe's 1.4%, under a third as much.
More salt than 89% of recipes: 2.5% of the flour weight against the typical recipe's 1.4%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

180 g de levain liquide ((100 % d'hydratation, rafraîchi et utilisé au pic de son activité))180 g
410 g de farine T45 de qualité ((gruau ou Label Rouge, 11 à 13 % de protéines, la T45 de supermarché ne convient pas))410 g
220 g œufs ((soit environ 4,5 œufs, pesés précisément et bien froids))220 g
75 g de sucre semoule75 g
10 g de sel fin10 g
200 g de beurre doux ((82 % de matière grasse, tempéré))200 g
3 g de levure fraîche ((facultatif, assurance conseillée pour vos deux ou trois premiers essais))3 g
1 d'œufs entiers battus≈ 50 g
1 pincée de sel ((elle fluidifie la dorure))≈ 0.4 g

flour 410 gbatter 1148 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.