SOURDOUGH BRIOCHE the Best Recipe 

SOURDOUGH BRIOCHE Recipe :
- T45 flour: 500g
- Salt: 12g
- Sugar: 75g
- HARD sourdough: 300g
- egg: 150g
- Milk: 150 g
- Butter: 150g
1st Refreshed SOURDOUGH:
- Liquid sourdough (wheat): 100g
- T45 flour: 150g
- Water at 40°C: 30g
2nd refreshment of LEVAIN:
- Hard sourdough: 250g
- T45 flour: 250g
- Water at 40°C: 115g
3rd refreshment of LEVAIN:
- Hard sourdough: 250g
- T45 flour: 250g
- Water at 40°C: 115g
For the first time, I am making a sourdough brioche at home. Making sourdough pastries, without yeast, is very complicated because sourdoughs don't like fat and sugar. I had to adapt this brioche recipe to make it with my liquid sourdough.
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-------------------------------------------------- -------------------------------------------------
00:00 Explanation on SOURDOUGH for brioche
03:00 How to make HARD sourdough?
06:10 Refresh your HARD SOURDOUGH for the brioche.
09:15 Last Refresh of Hard Sourdough
14:03 RECIPE for sourdough BRIOCHE
15:00 Kneading of Biroche with sourdough
17:50 Shaping sourdough brioches
19:00 Growing brioche well at home.
22:30 GILDING recipe
24:00 HOW to bake a brioche?
28:00 Tasting of the brioche or LEVAIN!
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