Brioche question

thefreshloaf.com

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).
More butter than 77% of recipes: 50% of the flour weight against the typical recipe's 36%.
Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.

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

250g unsalted cold butter (fridge-cold, not freezer cold).250 g
500g bread flour500 g
50g sugar50 g
15g fresh yeast (here I diverge and use 5g instant yeast dissolved in a tablespoon of water. The dissolving is important, even when using instant yeast).15 g
10g salt10 g
350g eggs (weigh them! Egg weights vary widely. The weight refers to the contents of the eggs, sans shells)350 g
1 egg beaten with a pinch of salt for the eggwash.≈ 50 g
Cut the butter into small cubes and set aside. (This is important, as you will gradually have to incorporate the butter).n/a
Lightly flour the work surface and shape the dough into a ball. Place in a large bowl, cover, and let rise at room temperature for two hours.n/a
Log in or register to post commentsn/a

flour 500 gbatter 1225 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.