Brioche calculator
A rich, golden brioche with 50% eggs and 50% butter. There is no added water, so the calculator shows effective hydration from the eggs, milk and butter instead.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 59°F
75 × 3 − (70 + 72 + 24) = 59
This dough has no added water, so use the temperature for the liquids you add (milk, eggs).
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| Bread flour | 100% | 577 g | 577 g |
| Water | 0% | 0.0 g | 0.0 g |
| Salt | 2% | 12 g | 12 g |
| Instant yeast | 1.2% | 6.9 g | 6.9 g |
| Eggs (whole) | 50% | 289 g | 289 g |
| Butter | 50% | 289 g | 289 g |
| Sugar | 12% | 69 g | 69 g |
| Whole milk | 10% | 58 g | 58 g |
| Total | 225.2% | 1,300 g | 1,300 g |
Brioche formula at a glance
Yield 2 loaves · 1,300 g dough · 54.2% effective hydration from eggs, milk and butter · about 18 hours start to finish.
| Ingredient | Baker's % |
|---|---|
| Bread flour | 100% |
| Water | 0% |
| Salt | 2% |
| Instant yeast | 1.2% |
| Eggs (whole) | 50% |
| Butter | 50% |
| Sugar | 12% |
| Whole milk | 10% |
Why these percentages
Brioche has no water at all, so "hydration" in the usual sense is 0%. What matters is effective hydration: the water hidden in eggs (about 75% water), milk (87%) and butter (16%). Here that comes to about 54%, which is why brioche feels like a medium-firm dough before the butter softens it.
Butter is the tricky part. The dough must stay cool — ideally below 77°F (25°C) — or the butter melts and the dough turns greasy. Mixer friction heats dough quickly, so use cold eggs and milk; the water temperature section shows how cold your liquids should be.
For a lighter, everyday brioche reduce butter to 25–30% and eggs to 40%; for a very rich "brioche mousseline" go up to 70% butter. Change the percentages and the grams follow.
Method
- Mix the base. Mix flour, sugar, salt, yeast, eggs and milk in a stand mixer for 8–10 minutes until the dough is strong and pulls away from the bowl.
- Add butter. Add soft but cool butter a few pieces at a time, letting each disappear before adding more. Mix to a glossy dough that passes the windowpane test.
- Bulk and chill. Let it rise 1–1½ hours at room temperature, deflate, then refrigerate overnight (8–16 hours).
- Shape. Divide the cold dough, shape balls or strands and place them in buttered loaf pans.
- Proof. Proof 2–3 hours at about 78°F (25°C) until the dough is domed and about ½ inch below the rim.
- Bake. Brush with egg wash and bake at 350°F (175°C) for 30–35 minutes, to 190°F (88°C) inside.
Tips
- Keep the dough below 77°F (25°C)
- Add butter slowly once gluten is strong
- Chill overnight before shaping
- 650 g fills a 9 × 5 in loaf pan
Want the reasoning behind the numbers? See baker's percentages explained and the bread hydration chart.
FAQ
What is the hydration of brioche?
There is no added water, but eggs, milk and butter give an effective hydration of about 50–60%. This brioche is about 54%.
How much brioche dough for a loaf pan?
About 600–700 g for a 9 × 5 in (23 × 13 cm) pan and 500 g for an 8.5 × 4.5 in pan.
Can I make sourdough brioche?
Yes, but sweet, rich doughs ferment slowly. Convert to sourdough, keep the dough warm (78–80°F) and expect a much longer proof.