The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scaling down Le Pain Brioche recipe

Lu's picture
Lu

Scaling down Le Pain Brioche recipe

I am new to this board.  I absolutely love the great recipe and information!  Many years ago I made Le Pain Brioche, this is a lighter version of enriched dough with less fat and eggs than regular brioche, but more than pain au lait.  The taste is wonderful.  I made this on a larger scale for a restaurant but I would like to know if it is possible to scale down the recipe to yeild 4-6 loaves.  Thanks for all your help!

Aloha,

Lu

Bread Flour 5000 grams   Baker's % 100%

Water 2500 grams     50%

Eggs 1100 grams (22 eggs)     22%

Milk Powder 250 grams  5%

Yeast (Compressed) 200 grams   4%

Sugar  600 grams       12 %

Salt 100 grams      2%

Butter 1600 grams   32 %

Total Dough 11.35 kg      227%

Divide dough 500 grams

sheffield's picture
sheffield (not verified)

Here's a link to a site that explains baker's percentages.  This will give you the information you need to scale down your recipe.

Good Luck!

 http://www.theartisan.net/bakers_percentage_revised_2001.htm