Brioche Challah
Original in French
Florentin CuisineAZ · cuisineaz.com · 2014 · 6
Get the method at cuisineaz.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 72 challah recipes, per 100 g of flour.
- Less egg than 80% of recipes: 19% of the flour weight against the typical recipe's 25%.
- Salt in the middle half of recipes: 2.3% of the flour weight against the typical recipe's 1.8%.
Ingredients (8)
- 200 g Eau tiède200 g
- 520 g Farine520 g
- 70 g Sucre70 g
- 2 c. à café Sel≈ 12 g
- 2 Œuf(s)≈ 100 g
- 1 Poivron(s) jaune(s)n/a
- 50 g Huile50 g
- 20 g Levure fraîche20 g
flour 520 gbatter 972 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 72 recipes. Shaded: the middle half. Tick: the median.
- Egg19% · 18th percentile · median 25%
- Oil9.6% · 33rd percentile · median 12%
- Sweetener14% · 56th percentile · median 13%
- Water39% · 44th percentile · median 40%
- Salt2.3% · 76th percentile · median 1.8%
- Yeast1.3% · 33rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 28 minutes
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