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.
MOISTURE FROM THREE SOURCES20%MILK50%EGG50%BUTTER62.9%effective hydration900 g

Your formula

Tune the brioche

Start with a rich classic ratio and adjust every percentage to your recipe and method.

1. Set the yield
2. Tune the enrichment

Every percentage remains based on total flour = 100%.

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.

Open bake journal

Three things that matter more than one number in rich dough

01

Build gluten first

Add butter gradually after flour, milk and egg have developed structure. Otherwise the fat coats the network before it becomes strong.

02

Watch dough temperature

Butter that becomes too warm leaves the dough greasy and slack. Chill it when the mass shines but no longer holds tension.

03

Give fermentation time

Sugar and fat slow yeast. Watch volume and resilience; a standard bread schedule is usually optimistic here.