La brioche Nanterre
Original in French
Samar · mesinspirationsculinaires.com · 2018 · 4
Against 217 brioche recipes
More egg than 96% of recipes and no milk or water, unlike 87%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 96% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (8)
- 250 g de farine250 g
- 25 g de sucre25 g
- 10 g de levure fraîche de boulanger10 g
- 150 g d'oeufs (3 œufs, je vous conseille de les peser)150 g
- 100 g de beurre mou100 g
- 5 g de sel5 g
- 1 œuf battu≈ 50 g
- Sucre perlén/a
flour 250 gbatter 590 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.
- Butter40% · 57th percentile · median 36%
- Egg80% · 97th percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- 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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