Brioche Dough Calculator
Calculate brioche dough by baker percentage from flour weight.
Returns butter, eggs, milk, sugar, and yeast for light, classic, and Parisian brioche.
What makes brioche special:
Brioche is a French enriched bread where butter content can reach 50–80% of the flour weight — far more than any other bread. The result is a rich, tender, golden crumb with a flavor between bread and pastry. The high fat content inhibits gluten development, so brioche requires long mixing times and cold butter incorporation to build structure.
Baker’s percentage formula:
All ingredients in professional baking are expressed as a percentage of flour weight:
Ingredient weight = Flour weight × Ingredient percentage / 100
Brioche formulas by style:
| Ingredient | Brioche à Tête (rich) | Brioche Nanterre (medium) | Pain Brioché (lean) |
|---|---|---|---|
| Flour (bread, 12%+ protein) | 100% | 100% | 100% |
| Butter | 65–80% | 40–55% | 20–35% |
| Eggs | 50–60% | 40–50% | 30–40% |
| Sugar | 10–15% | 8–12% | 5–8% |
| Salt | 2% | 2% | 2% |
| Milk | 5–10% | 10–15% | 15–20% |
| Yeast (instant) | 1.5–2% | 1.5–2% | 1.5–2% |
Example calculation (Brioche à Tête, 500 g flour):
- Flour: 500 g (100%)
- Butter: 500 × 0.70 = 350 g (70%)
- Eggs: 500 × 0.55 = 275 g (~5–6 large eggs)
- Sugar: 500 × 0.12 = 60 g (12%)
- Salt: 500 × 0.02 = 10 g (2%)
- Milk: 500 × 0.08 = 40 g (8%)
- Yeast: 500 × 0.018 = 9 g (1.8%)
- Total dough weight: ~1,244 g
Critical technique notes:
The dough must be mixed until it passes the windowpane test — you can stretch a small piece thin enough to see light through it without tearing. This takes 15–25 minutes in a stand mixer at medium speed.
Butter must be cold but pliable (about 15°C / 60°F). Add it in small pieces after the dough has developed initial gluten. The dough will look like it falls apart — keep mixing. It comes back together.
Fermentation schedule:
- Mix and knead: 20–30 minutes
- Bulk ferment at room temp: 1–2 hours (until 50% risen)
- Refrigerate overnight: 8–16 hours (cold retard develops flavor)
- Shape cold (much easier to handle when chilled)
- Final proof at room temp: 1.5–3 hours
- Bake at 175–190°C (350–375°F): 25–40 minutes depending on size
Egg wash:
For the classic glossy golden crust, brush with egg wash (1 egg + 1 tbsp milk + pinch of salt) before baking. Apply two thin coats — once before final proof and once just before baking.
Yield by pan size:
| Pan | Dough Weight | Bake Time |
|---|---|---|
| Brioche à tête (small) | 60–80 g | 15–18 min |
| Brioche à tête (large) | 350–400 g | 30–35 min |
| Brioche Nanterre (loaf) | 600–700 g | 35–40 min |
| Brioche buns | 80–100 g each | 15–20 min |