Sourdough Brioche

Hey there :)

Let’s start with the bad things here: It’s just not fair. Just when summer officially started, it’s gone. Like four days ago we had some sunshine, some nice and warm weather, everything was bright and one could walk around wearing a shirt. Now it’s all gray, rainy and cold again. It’s the fucking end of June. I want my sunshine back :(

When I made this Brioche about 3 weeks ago the weather was warm and sunny and having this as an afternoon treat on the balcony in the sun was soo nice. Today I’d rather have it with some hot cocoa covered in a blanket waiting for summer to come back again. Hmm.. Let’s see… At least I like the brioche no matter the weather. It’s very fluffy and soft and buttery :) A little sweet but not overwhelmingly sugary. Oh, I’m totally into it.

Well, as I have mentioned before at the moment I am kinda into sourdough and experimenting with its possibilities. This Brioche is one experiment that leans to the sweeter side. I guess most people think of normal non-sweet bread when hearing sourdough, but it actually works good with sweet treats as well I find. I vouch for this one at least. But hey, it’s Brioche. Brioche always rocks :)

brioche2

If you attempt making this, be aware it will take quite some time. The making itself is ok time wise, but it will take a lot of time waiting for the dough to be ready getting baked. You will actually have to start 2 days preparing before you can actually eat (or 1 day, if you have sourdough starter ready to use). But the wait is worth it :) And as it doesn’t require you standing in front of it, so I think it’s okay :)

This time I will give measurements mainly in grams, because for baking bread I feel scale measurements are more exact und thus the end results are better. If need be to have Cup-measurements let me know and I will add them in. But as I said, if you have a scale, make use of it. Now’s the time :)

Recipe

prep time: about 2 days, including waiting time; working time will be about 2 hours or less +++ yields: one big and yummy brioche

Ingredients

For the sourdough part:

  • 25g of (rye) sourdough starter
  • 50g whole wheat flour
  • 55g water

for the rest:

  • 400g white wheat flour
  • 100g durum wheat semolina
  • 7g salt
  • 90g sugar
  • 2 eggs
  • 170ml warm milk (plant based milk works as well)
  • 7-10g fresh active yeast (depending on your sourdough. The stronger the sourdough the less the yeast. If you have very strong sourdough, this can be omitted)
  • 2 Tbsp. vanilla rum (or normal 1Tbsp. rum + 1Tbsp. vanilla extract if you don’t have a vanilla version or some vanilla liqueur)
  • 150g soft butter, cut into pieces
  • 1 egg for egg wash

 

Instructions

The night before mix the sourdough with 55g of whole wheat flour and 55f water. Stir with a wooden spoon and set aside to ferment. This will be your sourdough base

In the next morning mix together the flour, durum wheat semolina, sugar and salt in a big bowl.

Mix the warm milk and the active yeast together, until the yeast is dissolved.

Whisk the eggs (should be about 100ml) and add to the milk-yeast mixture.

Now add the sourdough part and the milk-egg mixture to the big bowl and slowly start kneading until everything is incorporated. I like to do this by hand so I get a feeling for the dough, but it will be very sticky, so if you prefer a kneading machine go ahead and use it.

When the dough is smooth start adding the butter pieces bit by bit and knead again until incorporated. But it’s okay if there are still some visible butter pieces.

The dough will be very sticky and soft. That is how it should be, so don’t add any more flour.

Cover the dough with a damp towel and place in the fried for about 20 hours. Give or take a few.

The next day, grease a big loaf pan (mine was 28cm x 12cm / 11inches x 5inches).

Take the dough out of the oven and separate into 3 equal parts. The dough should now be hard enough to work with.

Working fast – when the dough gets to warm it will be hard to handle – form in the 3 parts into long rolls. Place in the loaf and braid inside the loaf pan.

Let sit at room temperature for about 5 hours or until the volume has about doubled.

brioche1

Preheat the oven to 180°C.

Whisk one egg with a bit of water and use for egg-wash.

Bake the Brioche for about 35-40 minutes. If the top gets to dark, cover with aluminum foil.

Finally done :) Serve with some good marmalade and butter.

Stored in an airtight box it should last for about 5-6 days, but of course, it’s best when it’s fresh :)

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