Brioche (Early Butter, Cold Ferment)

This is a rich brioche that leans on an early butter emulsion and a cold ferment to build structure without aggressive kneading. The dough should look sticky and slack early. That is expected. Use the KitchenRatio Calculator to scale any batch.

StyleRich brioche with early butter incorporation and a shreddable crumb.

YieldExample batch targets about 900g dough for one standard 2 lb loaf tin.

Best ForSoft sandwich loaves, toast, French toast, and other rich bread applications.

Testing Status

This formula is still being tested and refined.

Baker's %

• Flour (bread flour) - 100%
• Whole eggs - 60-65%
• Milk (for active dry yeast hydration) - 6-8%
• Unsalted butter, very soft - 40-45%
• Sugar - 10-12%
• Salt - 2%
• Active dry yeast - 2%

Ingredients (Example Batch: 1 x 2 lb loaf tin)

• Bread flour - 400g (100%)
• Whole eggs - 250g (62.5%)
• Unsalted butter, very soft - 170g (42.5%)
• Sugar - 44g (11%)
• Salt - 8g (2%)
• Active dry yeast - 8g (2%)
• Milk (for yeast bloom, ~100F / 38C) - 28g (7%)

Need a scale? KitchenAid Digital Scale.

INFO

This batch targets about 900g total dough, a solid fit for a standard 2 lb loaf tin.

Full-Size Batch Reference (Your Recent Bake)

• Bread flour - 550g
• Whole eggs - ~350g (about 7 large eggs)
• Unsalted butter - 226g (2 sticks)
• Sugar - 55-65g
• Salt - 11g
• Active dry yeast - 11g
• Milk (for yeast bloom) - 30-40g

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Procedure (Day 1 -> Day 2)

Day 1 - Mix and Cold Ferment

1. Bloom the Yeast

• Warm milk to about 100F (38C).
• Stir in active dry yeast and a small pinch of sugar.
• Let stand 5-10 minutes until foamy.

2. Build the Early Butter Emulsion

• In a large bowl combine:
  • eggs
  • sugar
  • salt
  • bloomed yeast + milk
  • all very soft butter
  • about 35-40% of the flour
• Mix until:
  • butter is fully incorporated
  • no visible butter chunks remain
  • mixture looks like thick batter

This step builds emulsion first, then gluten.

3. Add Remaining Flour

• Add the rest of the flour.
• Mix only until no dry flour remains.
• Do not knead aggressively.

The dough should be sticky, glossy, and slack.

4. Rest

• Cover and rest 20-30 minutes at room temperature.
• Optional: perform one gentle fold with wet hands.

5. Cold Ferment

• Cover tightly.
• Refrigerate 12-24 hours.

This cold phase is where strength and handling improve.

Day 2 - Shape, Proof, Bake

6. Shape Cold (Do Not Warm First)

• Turn dough out while still cold.
• Gently flatten and pre-shape into a loose log.
• Rest 10-15 minutes.
• Flatten slightly into a rectangle, then roll from the short side into a tight log.
• Build gentle surface tension and seal seam.
• Place seam-side down in a greased loaf pan.

7. Final Proof

• Cover loosely (an inverted bowl works well).
• Proof at 70-75F (21-24C) for 2-3 hours.

Ready cues:

• dough domes about 3/4 to 1 inch above pan rim
• surface is smooth and slightly jiggly
• finger poke springs back slowly

8. Egg Wash

• Beat 1 whole egg.
• Brush lightly on top only, right before baking.

9. Bake

• Bake at 350F (175C) for 35-45 minutes.
• Tent loosely with foil if browning too early.
• Internal temperature target: 190-195F (88-91C).

10. Cool

• Rest 10 minutes in pan.
• Turn out and cool 45-60 minutes before slicing.

What to Expect

• Very soft loaf
• Shreddable crumb
• Rich yellow interior
• Slightly custardy but fully baked center

Great for:

• toast
• French toast
• cinnamon rolls
• sandwiches

Important Notes

• Sticky dough is correct for this formula.
• Shape cold, then proof warm.
• Do not wait for dramatic doubling in pan.
• For rich dough, internal temperature is more reliable than crust color.

NOTE

Alternate butter incorporation (mixer method): you can develop dough first with eggs/liquid/flour/salt/yeast, then add very soft butter gradually in a stand mixer until fully absorbed and smooth. This is the classic method and can give a tighter, more uniform structure.

Need a mixer? KitchenAid Stand Mixer.

Related Guides

• Enrichment
• Fermentation
• Proofing

Get the Gear

• Baking Gear & Ingredients

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