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Sourdough Brioche

Sun, 12/08/2012 - 19:10 -- Alan
Sourdough Brioche

After baking quite a few sourdough loaves and some successful experiments (as well as the occasional disaster), I wanted to try something new. I came across a recipe for Sourdough Brioche on the Sourdough Companion and thought I'd give it a try. I'm not that experienced with sweet doughs, though I do always enjoy the eating, so it seemed like a good opportunity to experiment and hopefully produce something tasty for a Sunday breakfast. Things turned out well by and large - I produced something approximating brioche as you can see, with a nice deep brown crust and springy crumb - so I've copied in the recipe below with a few tweaks. I'm still not entirely convinced though, that sourdough brioche works for me. Perhaps it's our starter, which is a little sharp, but the taste didn't come together quite as I was hoping - the richness and slight sweetness of the dough seemed to jar a bit with the kick of the sourdough. It's definitely still tasty, so I'll be making it again, but more experimentation needed I think! I'd love to hear if anyone else has experience with sweet sourdoughs.

Sourdough Brioche

Sourdough Brioche

Ingredients

  • 500g Flour
  • 250g Sourdough Starter
  • 30g Sugar
  • 10g Salt
  • 3 Eggs
  • 200g Milk
  • 300g Butter

Method

  • Cut the butter into 1cm cubes and allow to soften at room temperature.
  • Mix to all ingredients except for the butter, to form a stiff batter (adjust milk quantity if required).
  • Rest for 10 minutes before continuing to mix for 10-15 minutes. The batter should start to resemble a soft dough, but will not have the same degree of elasticity.
  • Massage in the softened butter until no lumps remain.
  • Place your dough into a covered container and leave to rise in a cool place for about 15 hours.
  • Remove the dough from the container and shape into a loaf.
  • Leave to rise at room temperature until 50%-75% larger.
  • Brush the surface with an egg wash.
  • Bake at 215c for 20 minutes for small brioche or 40-45 minutes for larger loaves.

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