This is a Master Brioche Formula—a true rich-man’s brioche built for bakers who want a luxurious, aromatic dough with a soft, custard-like crumb. It’s designed as a professional master dough you can turn into multiple products depending on your own style and workflow. Volume added as a courtesy. This is a Dec. exclusive to the bakeshop collection, so if you are a member, it is already there
Inside this file, you’ll receive two complete brioche formulas (both metric only), written exactly as shown in the blog post:
1-LB Brioche Loaf (250 g flour) — Nanterre / Pullman style
A full, start-to-finish brioche loaf recipe with mixing, fermentation, shaping (Nanterre dough-ball method), proofing cues, egg wash, baking temps, and internal temperature targets.
Master Brioche Dough (500 g flour / 2-lb dough)
A larger batch version of the same dough—ideal for making one 2-lb loaf or dividing into two 1-lb loaves. This section includes the full dough formula, mixing method, fermentation timeline, and the core handling expectations specific to enriched dough.
The full master batch yields approximately 900–1000 g dough, which can be used for:
One large 2-lb loaf
Two 1-lb loaves
8–12 buns
Cinnamon rolls (the file references rolling the full batch to a 12 × 18 inch rectangle)
Braids, pull-apart loaves, and filled brioche
This is a master dough formula, which means it’s intentionally written to teach you how brioche behaves—and then gives you the dough to use in your own applications.
You do get:
A fully written 1-lb brioche loaf recipe (Nanterre/Pullman style)
A fully written master brioche dough formula
Detailed notes on: dough behavior, gluten expectations, butter stage, mixer behavior (especially small batches), fermentation, proofing, and dough temperature targets
You do not get:
Step-by-step build-outs for every possible product you can make from the master dough (example: a complete cinnamon roll recipe with filling, icing, bake times for rolls, pan sizes, swirl counts, etc.)
This listing assumes you understand how to apply a master dough:
If you want cinnamon rolls, you’ll roll the dough (example size provided), use your preferred cinnamon filling, shape your preferred style, and bake using your own established method. It assumes you are familiar with proofing, and yeast dough, as well as brioche dough.
This is a proprietary recipe, but it’s being offered at a lower price point than other master files, because this is not a guide, but flexible foundations, not fully built-out product systems. If you want a rich, reliable brioche base you can confidently interpret and adapt—this is the one. Brioche is a classic formula family, and brioche ratios will always share a similar foundation across many recipes. You can find brioche doughs online.
By purchasing this digital file, you are purchasing a single-user license for personal use or use in your own kitchen/business production.
You may:
Bake and sell products made from this recipe in your own business (home bakery, cottage bakery, restaurant, etc.).
Print one copy for your own kitchen reference.
You may not:
Resell, share, forward, email, upload, screenshot, copy/paste, or redistribute this file or any portion of it (including into Facebook groups, Google Drives, shared folders, or “resource libraries”).
Post the recipe, ratios, method, or instructions publicly (including “re-written” versions intended to replicate the original).
Claim this written work as your own or republish it in any format.
This is a digital product and is non-refundable due to the nature of instant access and downloadable content..
This is a Master Brioche Formula—a true rich-man’s brioche built for bakers who want a luxurious, aromatic dough with a soft, custard-like crumb. It’s designed as a professional master dough you can turn into multiple products depending on your own style and workflow. Volume added as a courtesy. This is a Dec. exclusive to the bakeshop collection, so if you are a member, it is already there
Inside this file, you’ll receive two complete brioche formulas (both metric only), written exactly as shown in the blog post:
1-LB Brioche Loaf (250 g flour) — Nanterre / Pullman style
A full, start-to-finish brioche loaf recipe with mixing, fermentation, shaping (Nanterre dough-ball method), proofing cues, egg wash, baking temps, and internal temperature targets.
Master Brioche Dough (500 g flour / 2-lb dough)
A larger batch version of the same dough—ideal for making one 2-lb loaf or dividing into two 1-lb loaves. This section includes the full dough formula, mixing method, fermentation timeline, and the core handling expectations specific to enriched dough.
The full master batch yields approximately 900–1000 g dough, which can be used for:
One large 2-lb loaf
Two 1-lb loaves
8–12 buns
Cinnamon rolls (the file references rolling the full batch to a 12 × 18 inch rectangle)
Braids, pull-apart loaves, and filled brioche
This is a master dough formula, which means it’s intentionally written to teach you how brioche behaves—and then gives you the dough to use in your own applications.
You do get:
A fully written 1-lb brioche loaf recipe (Nanterre/Pullman style)
A fully written master brioche dough formula
Detailed notes on: dough behavior, gluten expectations, butter stage, mixer behavior (especially small batches), fermentation, proofing, and dough temperature targets
You do not get:
Step-by-step build-outs for every possible product you can make from the master dough (example: a complete cinnamon roll recipe with filling, icing, bake times for rolls, pan sizes, swirl counts, etc.)
This listing assumes you understand how to apply a master dough:
If you want cinnamon rolls, you’ll roll the dough (example size provided), use your preferred cinnamon filling, shape your preferred style, and bake using your own established method. It assumes you are familiar with proofing, and yeast dough, as well as brioche dough.
This is a proprietary recipe, but it’s being offered at a lower price point than other master files, because this is not a guide, but flexible foundations, not fully built-out product systems. If you want a rich, reliable brioche base you can confidently interpret and adapt—this is the one. Brioche is a classic formula family, and brioche ratios will always share a similar foundation across many recipes. You can find brioche doughs online.
By purchasing this digital file, you are purchasing a single-user license for personal use or use in your own kitchen/business production.
You may:
Bake and sell products made from this recipe in your own business (home bakery, cottage bakery, restaurant, etc.).
Print one copy for your own kitchen reference.
You may not:
Resell, share, forward, email, upload, screenshot, copy/paste, or redistribute this file or any portion of it (including into Facebook groups, Google Drives, shared folders, or “resource libraries”).
Post the recipe, ratios, method, or instructions publicly (including “re-written” versions intended to replicate the original).
Claim this written work as your own or republish it in any format.
This is a digital product and is non-refundable due to the nature of instant access and downloadable content..
