Delicious, spongy and buttery Sourdough Brioche Bread. Is it possible to actually make brioche bread using sourdough starter instead of commercial yeast? Absolutely. You can use sourdough starter to make all types of bread and pastries you can imagine. The process will be longer than using commercial yeast but the results worth the effort. You will obtain a soft and even crumb that has been through a long fermentation process meaning it will be more digestible and easier to eat.
I always prepare a big loaf or several mini loafs and freeze half of the batch for future weeks’ breakfast or afternoon tea.
Recipe
How much time do you need?
Preparation time: 1 hr
Cooking time: 30 min
Proofing time: 20-24 hrs
Total time: 24 hrs
Material/Tools
25-30 cm loaf tin
Spatulas
Large mixing bowl
Stand mixer
Kitchen brush
Clinging wrap (plastic wrap)
Ingredients
560 grs organic flour (high protein content)
100 grs millet flour (can be replaced for regular flour)
60 grs sugar
4 large eggs
200 grs active sourdough starter (100% hydration)
1/2 cup whole milk
8 grs salt
175 grs room temperature butter
1 egg yolk + 1 tbsp milk beaten together for brushing
Tip: The millet flour gives this dough an amazing texture and colour. If you can’t get this at your local grocery store, replace for plain flour.
Method
Feed the sourdough starter at least two times so you have 200grs of low acidity content starter to use in the morning.
Day 1
In a large bowl, mix together the flours, sugar, salt, eggs, milk and sourdough starter and knead with your hands until it comes together. You can use a stand mixer if you like.
Add the butter into the dough and knead for another 10 to 15 minutes until the dough becomes uniformly smooth. It's always better to knead this dough with a standing mixer as the step of integrating the butter can be tricky. You can use your hands if you don't have a standing mixer. You might think 'it's not coming together, it's not coming together!!' but be patient, it will do.
When you have obtained a smooth and not too sticky dough, place the dough ball into a buttered bowl and cover it with a damp tea towel or with plastic wrap. Let it proof at room temperature for 4-6 hours until it has almost doubled in size. Once proofed, place the bowl of dough in the fridge to have a cold long fermentation overnight.
Day 2
Take the bowl of dough out of the fridge.
Divide the dough into 5-6 pieces, then roll each piece out into a small rectangle, degassing it as you roll. Roll the long side of the rectangle up gently to form a long rectangle, taking care not to allow any air to become trapped inside.
Butter well a 25-30 cm loaf tin and place the rolled logs into the loaf tin (baking paper can also be used here). Cover with plastic wrap and let the dough rise for 4 to 8 hours in a warm spot until just doubled in size. A temperature of 22º to 25º Celsius, not more as it has a lot of butter on it! Check the dough at 4 and 6 hours to see how it goes. If it’s doubled, then it’s ready to be baked. Don’t wait more as it may over proof and collapse.
Once proofed and increased in size, preheat the oven to 200 °C fan forced and brush the tops with egg and milk wash.
Tip: If your oven has a steam function, steam for 10 minutes at steam level 1 (30% steam). No steam? Add 50ml of water in a pan and place it in the bottom shelf of the oven.
Bake the loaf for about 15-20 minutes until golden brown on top. Turn the oven off and let it cool inside the oven for 10 minutes. Remove from the tin and place in a cooling rack to cool down for about 1 hour.
Enjoy with honey, jam or why not some extra butter on top while it’s still warm.
Tip: You can shape the dough into any shape you like. I have also made some small cute petit braid loaves. Great option if you have children! See in the pictures below 😊
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