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.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
USA Pan 9x5 Loaf Pan
Commercial-grade aluminized steel in the standard 9x5 size. Straight walls and a corrugated base produce a tall, evenly browned sandwich or brioche loaf.
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. This means I may receive a small commission if you buy through my links, at no extra cost to you. I only recommend products I genuinely believe will help your bread baking journey. Thank you for supporting The Dough Formula!
More Recipes
Related Guides
Baker's Percentages Explained For Home Bakers
The universal language of bread bakers, in plain English. Learn how flour always equals 100% and why that makes every recipe scale instantly.
Feb 8, 2026
Hydration In Bread Dough, From 60% To 90%
What hydration actually means, how it changes dough behavior, and how to choose the right level for the bread you want to bake.
Feb 12, 2026