Grammy's Kitchen · Brioche · Naturally Leavened Brioche
One of 32 brioche recipes we measured
from www.epicurious.com
It ranks #1 of 32 for softness among the brioche recipes we compared. 2 cooks on www.epicurious.com rate it 2.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 29% | 36% |
| fat | 42% | 33% |
| total sugar | 21% | 10% |
| egg | 42% | 42% |
| yeast | 0% | 2% |
| salt | 2% | 2% |
| dairy | 16% | 18% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 546 g | 546 g high-protein white flour (about 12.7%–14% protein) |
| 87 g | 87 g whole milk |
| 229 g | 229 g (4 to 5 medium) eggs, beaten |
| 229 g | 229 g unsalted butter |
| 114 g | 114 g superfine sugar |
| 74 g | 74 g water |
| 3 g | 3 g diastatic malt powder |
| 11 g | 11 g fine sea salt |
| 26 g | 26 g ripe sourdough starter, 100% hydration |
Method: 18 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.