France
Brioche
A butter-laminated-by-kneading loaf. Strong flour is required so the emulsion doesn't collapse.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 54%. Mix protein 12.6% · after VWG 13% protein · 11% gluten. Effective liquid 53.5% (water + milk/eggs/etc).
Rest
12h
Bulk / rise
1h 5m
Proof
1h 45m
Bake
36 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Vital wheat gluten | % | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Oil | % | |
| Sugar | % | |
| Dough total | 1100 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
Mixer is kinder. Mix to gluten first, then add cool butter bit by bit, 10–15 minutes.
Rest
Cold rest overnight is not optional for flavor and handling. For this batch: about 12h.
Rise / bulk
60–90 minutes at cool room temp, then refrigerate 8–16 hours. For this batch: about 1h 5m.
Proof
After shaping, 90–150 minutes until a jiggly, proud dome. Egg-wash gently. For this batch: about 1h 45m.
Bake
375°F 30–40 minutes (loaf) or 18–22 (à tête). Internal 190°F. For this batch: about 36 min.
Eggs are a large part of the water. Soft wheat cannot hold this much butter.
Method
- Mix flour, eggs, a little milk, yeast, sugar, and salt to a developed dough.
- Beat in butter gradually until the dough slaps the bowl and pulls away.
- Cold overnight. Shape a loaf or brioche à tête.
- Proof until very puffy. Egg-wash. Bake until mahogany.
- Cool in the pan 10 minutes, then on a rack.
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