Hi London, since brioche recipes derive most of their liquid content from eggs and butter, along with the small amount of water or milk called for, this is an example of a recipe that requires more "fine tuning" by calculating the water content in these other ingredients. The butter would add (142g X .16 = 22.72g, we'll call it 23g) and the eggs would add (150g X .74 = 111g). If you add the water content from these ingredients to the 57g of water in the recipe, this brings the hydration to (191/330 = approximately 58%). This would mean the total added water would be more like 56.5g to bring the hydration up to 75%.

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