Recipe · Brioche · Same-Day
65% Hydration Same-Day Brioche
A rich, golden enriched dough with a long, slow incorporation of butter. The crumb is tight and tender, the crust browns quickly from the egg wash, and the loaf keeps for days without going stale the way leaner breads do.
Total time
5 hours
Active
60 minutes
Hydration
65%
Difficulty
⌬⌬⌬
A 65% dough is what a new baker should start on. The flour-to-water ratio is generous to flour, so the dough behaves predictably, takes shape readily, and bakes into a structured loaf without surprises.
Same-day means start to finish in roughly four to six hours. The recipe leans on commercial yeast at a higher percentage and a warm bulk fermentation. You won't get cold-ferment depth, but the loaf is on the table the day you decide to bake.
Ingredients
900g total dough. Yields 1 brioche loaf, ~810g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 455 g | 100% |
| Water | 241 g | 53% |
| Milk | 55 g | 12% |
| Salt | 8.2 g | 1.8% |
| Instant yeast | 5.5 g | 1.2% |
| Butter (softened) | 55 g | 12% |
| Eggs (whole) | 82 g | 18% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Roll into a log, place seam-side down in a buttered loaf pan, proof 45-60 minutes until the dough crests above the rim.
- Hour 5:00Brush the top with beaten egg. Bake at 350°F for 35 minutes until the top is deep golden and the internal temperature reads 195°F.
Method tips for this style
Add the cold butter in small pieces with the mixer running on low. Wait for each addition to fully incorporate before adding the next. The dough will look broken before it comes back together; trust the process.
What to expect
A close, even crumb that slices to whatever thickness you need. Soft and pull-apart, with a thin tender crust browned by the enrichment.
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