Brioche extra moelleuse, recette sans map
Original in French
Samar · mesinspirationsculinaires.com · 2018 · 2
Against 217 brioche recipes
Less butter than 92% of recipes and less egg than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 92% of recipes: 16% of the flour weight against the typical recipe's 36%, about half as much.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- More milk or water than 88% of recipes: 44% of the flour weight against the typical recipe's 25%.
- More yeast than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.
Ingredients (8)
- 500 g de farine T 45 (farine à pain)500 g
- 50 g de sucre50 g
- 80 g de beurre à température ambiante80 g
- 2 œufs≈ 100 g
- 11 g de levure sèche de boulanger (2 c-a-c de levure sèche active)11 g
- 220 g de lait (entier ou lait ribot, babeurre, lben)220 g
- 1/2 c-a-c de sel≈ 3 g
- lait pour la doruren/a
flour 500 gbatter 964 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.
- Butter16% · 6th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water44% · 88th percentile · median 25%
- Salt0.6% · 31st percentile · median 1.4%
- Yeast2.2% · 83rd 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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