Milk sourdough brioche

The ultimate brioche - a fusion between the regular brioche and the sourdough brioche.... nutritious, amazing, fluffy and light with a longer shelf life. So good! This brioche is worth the effort, you wont regret it.

Prep:
475
minutes
Cook:
25
minutes
TOtal:
500
minutes

Ingredients

From 'Boulangerie Pas à Pas'

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Milk sourdough:

  • 25g ripe sourdough starter
  • 40gmilk
  • 80gbread flour

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Brioche dough: 

  • 450g bread flour
  • 145g milk sourdough
  • 10g salt
  • 50g granulated sugar
  • 10g active dry yeast
  • 110g milk
  • 165 eggs
  • 30g honey
  • 115g butter

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Instructions

  1. Prepare the milk sourdough. Mix all ingredients, cover and let rise for at least 3h at room temperature
  2. Prepare the brioche dough. Mix active dry yeast with warm milk and let sit for 10min
  3. In a large bowl, mix flour, milk sourdough, salt, sugar, milk + yeast, eggs and honey
  4. Knead for 10-20 min by hand
  5. Add butter and keep kneading for about 10-15minor until smooth and strong dough
  6. Put in a bowl, cover and let rest at room temperature for 1h (1st rise)
  7. Deflate on the counter, shape in a ball and put back in the bowl, cover, refrigerate overnight. (2nd rise)
  8. Divide into 3 balls, then divide each ball into8 equal portions (about 45gr each) and shape into small balls.
  9.  Grease and line with parchment paper the bottom of loaf pans (18.5x9x7.5 cm)
  10. Proof for 2h in the oven with a bowl of boiling water (3rd rise)
  11. Egg wash and preheat oven at 300F / 150C. 
  12. Bake for 25min (internal temp should be 85-86Cmax)
  13. Unmold and let cool down on a wire rack (ideally45min)
  14. Enjoy

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Notes:

  • The use of sourdough allow for longer conservation
  • Can be stored in an airtight container or freezer bag at room temperature for up to week
  • This recipe can be made the same day: instead of having 3 rises, Only use 2 rises: 
    • 1st rise: 2h at room temperature
    • 2nd rise: 2h in a warm environment (oven with bowl of boiling water)

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