Recipe · Brioche · Overnight
65% Hydration Overnight Brioche
Brioche is bread that thinks it's pastry. Eggs, butter, and milk soften the crumb to almost cake, but the gluten still has work to do. The cold ferment after mixing keeps the butter from melting out before the bake.
Total time
14 hours
Active
75 minutes
Hydration
65%
Difficulty
⌬⌬⌬
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
The overnight schedule is the home baker's standard. Mix in the evening, cold-ferment in the refrigerator overnight, shape and bake the next morning. Flavor improves dramatically with time, and the schedule fits a normal life.
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
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd yeast and salt. Mix until smooth.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMRoll the dough into a tight log, tucking the seam under, and place seam-side down in a buttered loaf pan. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Let the loaf warm 30-45 minutes while you preheat the oven.
- Day 2, 8:00 AMBrush 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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