Hey Zeb,

I agree, it's confusing. Your calculation of 34g based on 5% of flour weight is correct; however, Hamelman's .16oz (or 4.5g) in the home column, when multiplied by 3.03 to bring it up to fresh yeast, is 13.6g, less than half of 34g.

I had a look at other recipes that I have for brioche, and it's a mixed bag: a Michael Roux recipe has 3% fresh yeast, a Bertinet one also 3%. However, others call for 5%. Dan Lepards Buttery Brioche (from the Guardian) has 1.75% instant, which works out to around 5% if worked up to fresh.

I know there are lots of other factors at play- mostly the amount of butter- but it seems fairly consistent. I've made Dan's brioche with IDY as written at least 3 times and it was very reliable. I don't really know what to suggest- maybe chill the flour?

Interested to see how it turns out,

Jacqueline