Amount of Brioche dough in a Brioche mould?
I have a 22 cm classic fluted Brioche mold (22 cm being the widest measurement on top). It's volume is extremely close to 1500ml. I'm wondering how much dough in total to put in it to make a "Brioche à tête".
More generalized question that would help anyone, since the tins are so varied in size: What is the dough to mold volume ratio for making a "Brioche à tête" (e.g. grams of dough per ml of mold).
Best Answer
From this web discussion (very last post, at the time I read it), a poster named gcook17 shares:
Sherry Yard's book, "The Secrets of Baking" has a table on page 233 with how many brioche molds of different sizes you need for 2, 2.5, and 3 lbs. of dough. She gives the mold size in inches which I take to be the diameter of the top. That assumption has worked out for me so far.
Here are the number of molds for 2 lbs. of lean brioche dough that she gives for several sizes:
3" - 21, 3.5 - 16, 4" - 11, 5.5" - 8, 6.5" - 4, 7" - 3, 8" - 2
When I use these they work fine, but I find I could probably put more dough in each mold (i.e. use fewer molds) than she recommends.
It sounds like you have essentially an 8" brioche mold (and they are not exact measurements anyway), so 2 lbs or approximately 0.9 kg of dough is indicated to fill two such molds, so about 1 lb or 0.45 kg of dough for a single mold.
Pictures about "Amount of Brioche dough in a Brioche mould?"
How much should brioche dough rise?
These elasticized caps are perfect dough-rising covers. Since the dough has been in the fridge overnight, it takes awhile to warm up and get going. Give it a good 2 \xbd to 3 hours to rise, till it's noticeably puffy. Brush the dough with an egg white mixed with 1 tablespoon of milk.How big is a brioche pan?
We tested four large brioche pans, 8 to 8\xbd inches in diameter, rating them on handling and release, browning, crumb structure, and the shape of the finished loaves.What is a typical percentage of butter to be used in brioche?
BriocheMETRICBAKER'S %Salt.25kg2.5%Sugar1.2kg12%Butter, pliable5kg50%Yeast0.7kg7%4 more rowsWhy is my brioche not fluffy?
Brioche dough that's too wet will be slack and hard to handle, and it won't spring up as pertly during baking. Dough that's too dry will give you brioche that's heavy and dry, rather than light and fluffy.Laminated Brioche Bread
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Jana Ohajdova, Sharon Murillo, Sharon Murillo, Staiffy Joy