Brioche is a treat, it is the most delicious bread, or is it a pastry?
Brioche is an enriched bread with eggs, sugar, and butter. Brioche recipes differ some with the amount of butter added.
Back in the day there was such a thing as the rich man's brioche and the poor man's brioche, and the difference was.... you guessed it, the amount of butter in the recipe.
So let's get that stand mixer put to work and whip up a batch of sourdough brioche..
Makes 2 - 1 lb. Pullman pan loaves
The night before - make an overnight sweet stiff starter:
- 50g sourdough starter
- 150g Bread flour
- 70g water
- 25g sugar
Knead the stiff starter until all flour is incorporated, cover and let it triple in size overnight (around 8-10 hrs)
The next morning (start early)...
Dough ingredients:
- 100g milk of choice
- 3 large eggs
- All of the sweet stiff starter
- 70g sugar
- 8g salt
- 400g bread flour
- 140g unsalted butter
Attach a paddle attachment to your Kitchen Aid mixer, mix milk, eggs, starter, and half of the flour until well combined. Add sugar, salt, vanilla (if using), and remaining flour. Switch to dough hook and mix on speed 4 for 8 minutes.
Add sliced butter in 4 portions, mixing on speed 4 well until incorporated before adding more butter. Total mixing time during and after butter addition (20 minutes). Let rest 5 minutes.
Perform a window pane test, if needed, mix 5 more minutes, if window pane test passes, remove the bowl from the mixer, cover and let bulk proof 2-4 hrs, until almost double in size at temperature of 78F. If it is cooler, it will take longer.
Divide dough into 6 portions, round each into a ball, let rest for 20 min.
Roll out each piece into an oblong shape and roll up. Once all pieces have been rolled up, let rest 10 more min.
Take each roll up and roll it out lengthwise and then roll up once more.
Place 3 rolls in each greased and floured pullman pan.
Proof until just half an inch below the top of the pan at 78F temperature. This can take anywhere from 4-8 hrs depending on temperature.
Preheat oven to 350F. Brush the tops lightly with egg wash (1 egg + 1Tbsp water). Bake for 35 minutes, until inside temperature is 200F.
Let cool lightly in pans for 15 minutes, then gently shake the loaves out of pans and continue cooling on a rack.
**If you want to slightly speed up the process, add a pinch of instant yeast into your recipe, about 3g of instant yeast.
Here are the Pullman Loaf Pans:
amzn.to/3SeClgn
And a link to my starter "Phoebe":
thesourdoughla...
#sourdoughbaking #brioche #sourdoughstarter #sourdoughbread
17 сен 2024
