Boulangerie / Pâtisserie / Recipe

A brioche study, recipe: the “generic” brioche (control)

Analysing the impact of the egg-to-milk ratio in brioche formulas

The formula

The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which is something I’ll carry on doing over the next experiments, as the kneading time of a half-recipe takes longer when done in a stand-mixer; more on that to come in part two: the method (ingredient list, pastry chef tips and techniques on brioche).

Brioche #1: Control formula

quantityingredientBAKERS %
500gflour100%
70gcaster sugar14%
15gyeast3%
8gsalt2%
180gmilk36%
180gegg36%
150gbutter30%
1103gtotal weight

Notes

I haven’t finished writing about the method and techniques associated with rich doughs, so in the meantime, please refer to this article for detailed instructions on how to make brioche.

I ended up making the control brioche twice: after I baked brioche 2, I was amazed by the differences in between the two batches. So much in fact, that I thought something had gone wrong with the control brioche (I mostly suspected slow yeast or underproofing). So I went ahead and made the control brioche again, only to find out the differences were the result of the formula substitutions; and in no way related to the other ingredients or the method.

The difference in crumb colour on the pictures above is due to lighting (natural versus halogen) as I’ve just gotten an industrial halogen lamp so I would be able to take pictures at night – also known as 2pm here, hehe – and I’m still trying to figure it out.

Results

The oven-spring isn’t tremendous.

The crust is very thin and soft. As the loaf cools down, it wrinkles.

The crumb is light and soft, with a slight moistness to it. It’s has a beautiful texture and a lovely chew, almost reminiscent of a doughnut.

This “generic” brioche turned out amazing. I fell in love with its crumb and soft crust. The loaf stayed beautifully soft on the second day too; as we topped it with a thick layer of hjortronsylt [cloudberry jam].
I’ll definitely be making it again and again.

READ MORE ABOUT THE BRIOCHE STUDY

Part I: the approach

– Part II: the ingredients

– Part III: the process – method, techniques and tips

– Recipe: brioche #1, the control – this is where you are.

– Recipe: brioche #2, the almost Chavot-brioche

– Recipe: brioche #3, the pain au lait

– Recipe: brioches #4 and #5

– Part IV: impact of the egg-to-milk ratio in rich doughs

– Ressources: Brioche in literature

Explore the feature: A brioche study and follow our discoveries on instagram: #BRIOCHESTUDY.

FROM THE 2016 ARCHIVES

6 Comments

  • Arturo
    January 12, 2016 at 6:23 PM

    Thank you so much, your study is really interesting! I have learned so much from your blog(s) over the years.

    Reply
  • A brioche study, part one: the approach
    April 23, 2016 at 11:58 PM

    […] brioche study, part two: the method (ingredient list, pastry chef tips and techniques on brioche) A brioche study, recipe: brioche #1, the control A brioche study, recipe: brioche #2, the almost Chavot-brioche A brioche study, recipe: brioche #3, […]

    Reply
  • Ming
    June 9, 2020 at 7:57 AM

    Hello, as I was searching online the key words “Ratio of eggs, milk & butter for authentic brioche” your website was found! I am thrill and fascinated by the way you did & write your experiment and was looking forward to read your Part 2, 3, 4 but the links were not working? 🙁 Did you post these? Could you share where I can find these? Million thanks!

    Reply
    • Erik
      January 28, 2021 at 6:02 PM

      Hi, I have a similar request for the other parts! Mainly because I’m experimenting with vegan brioches (yes I know, the sacrilege!) and the results of this study would be super mega helpful as I’m trying to figure out fat vs protein rations in the liquids used. Pretty please keep it up! Love from London

      Reply
  • Anna
    April 25, 2023 at 4:54 AM

    What happened to this fascinating series that it died an early death?

    Reply
    • Gabriel
      September 22, 2023 at 9:48 PM

      Oh yes. I will eat my brains out with countless variations and tests only for … . Have you done your experiments? What are your results?

      Reply

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