Enriched dough · brioche
Rich dough. Honest hydration.
Brioche gets moisture from more than water. This calculator counts milk, egg and the water inside butter, then scales the complete formula to your target dough weight.
Moisture is a practical estimate; composition varies between products and eggs.
Calculated live
Your brioche formula
Total dough900 g
- Total flour
- 382.2 g
- Effective hydration
- 62.9%
- Total formula
- 235.5%
Mixing list
Baker's %- Flour
- 100%382.2 g
- Whole milk
- 20%76.4 g
- Whole egg
- 50%191.1 g
- Butter
- 50%191.1 g
- Sugar
- 12%45.9 g
- Salt
- 2%7.6 g
- Instant yeast
- 1.5%5.7 g
Why this hydration figure is different
The calculator counts about 87% of milk, 75% of whole egg and 16% of butter as water. It is a useful comparison, not a laboratory analysis.
Rich dough needs an order
Keep the butter in the dough
The formula is the starting point. Developing gluten first, then incorporating butter and shaping cold gives you airy brioche without greasy dough.
1 · Build structure first
Knead before the butter
Mix flour, milk, egg, yeast and salt until the dough is elastic. Add butter only once you can stretch a thin windowpane.
2 · Butter in stages
Let each addition disappear
Add soft, not melted, butter in small cubes. Wait until the dough runs smoothly around the hook again before adding more.
3 · Shape it cold
Chill, divide and proof
Chill until firm, weigh equal pieces and shape them with tension. Proof in the tin until the dough looks visibly light and airy.From calculation to bake
