June 5, 2015 - 8:11am
Brioche Definition?
I looked around for a formal definition of Brioche but I was not able to find one. I am wanting a definition so that I can categorize some of my recipes as Brioche or non-Brioche.
I would think that if one had a recipe that had certain Baker's percentages then the classification could be made. So, can some one fill in the numbers for me?
Ingredient Baker's %
Eggs w% (or maybe a range a% to b%)
Milk x%
Butter y%
Sugar z%
Thanks, Dwayne
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Here is some data that I compiled from a number of books.
Name
Title
Author
Page
Fat
Milk
Eggs
Sugar
Laminated Brioche
Advanced Bread and Pastery
Michel Suas
355
66.1%
0.0%
53.7%
12.7%
Brioche
Advanced Bread and Pastery
Michel Suas
362
60.5%
9.8%
60.5%
19.9%
Brioche with Prefermented Dough
Advanced Bread and Pastery
Michel Suas
363
22.6%
14.1%
40.0%
20.0%
Brioche, Honey Loaves
Bread Alone
Daniel Leader
240
0.7%
39.9%
35.3%
4.9%
Brioche
Baking Artisan Bread
Ciril Hitz
125
37.5%
42.0%
17.0%
10.2%
Brioche, Classic
Baking Artisan Pastries & Breads
Ciril Hitz
101
37.7%
37.7%
18.9%
9.4%
Brioche
Bread Baking
Daniel DiMuzio
204
41.1%
0.0%
52.0%
15.1%
Brioche (Rich Man's)
The Baker's Apprentice
Peter Reinhart
125
87.7%
21.9%
45.2%
6.8%
Brioche (Middle-Class)
The Baker's Apprentice
Peter Reinhart
127
50.0%
25.0%
51.6%
6.3%
Brioche (Poor Man's)
The Baker's Apprentice
Peter Reinhart
128
23.5%
23.5%
38.8%
5.9%
Brioche
Bread
Jeffrey Hamelman
253
50.5%
0.0%
49.8%
12.3%
Brioche
Crust and Crumb
Peter Reinhart
116
68.3%
19.5%
39.0%
4.9%
Brioche
Crust
Richard Bertinet
133
50.0%
0.0%
70.0%
10.0%
Brioche
The River Cottage Bread Handbook
Daniel Stevens
95
25.0%
23.0%
50.0%
7.0%
Brioche Muffins
Simply Great Bread
Daniel Leader
33
28.0%
0.0%
60.0%
12.0%
Brioche, Basic
The Bread Bible
Rose Levy Beranbaum
487
49.8%
0.0%
66.1%
16.5%
I'm not really seeing any patterns.
Dwayne