Sourdough Brioche Flower

Light, airy, moist and melt in your mouth while providing the nutritious quality of the sourdough - This brioche has it all, it is a must try.

Prep:
860
minutes
Cook:
30
minutes
TOtal:
890
minutes

Ingredients

  • 490g bread flour
  • 150g ripe sourdough starter
  • 80g sugar
  • 1 tsp vanilla extract (2g)
  • 8g salt
  • 100g butter
  • 200ml milk
  • 2 eggs, large

Instructions

  1. Mix flour and salt, sugar.
  2. Mix in room temperature milk, sourdough starter, vanilla extract and eggs. Knead for 5 min.
  3. Add the cubed cold butter and knead until obtaining a smooth strong dough.
  4. Put the dough in a greased bowl and cover with plastic wrap to let the dough rise at room temperature for 6-7h or until doubled in size.
  5. Deflate the dough on working surface, shape into ball and place back into bowl for 2nd rise in the fridge overnight or for about 8h.  
  6. Take dough out and shape it:
    1. For 1 jumbo brioche, divide the dough into 8 equal weight portions and shape them into balls. Place them in a spring form pan equipped with parchment paper and with greased sides. Please note that you will need a pan with fairly high sides as the dough will rise.
    2. For the medium brioches, take two loaf pans 20x6cm (8 x 1 ½ inch) or two 8 inch / 20cm diameter round cake pans , and grease them. Divide the brioche into two and then each part into 8 same weight pieces. Shape into balls and place them into the loaf pans.
  7.  3rd rise in warm environment (oven with a bowl of boiling water) for 2h, or until doubled in size.
  8. Egg wash and bake at 338F / 170C for25-30 min for the small brioches and 30-35min for the big brciohe.
  9. Remove from pans and let cool on a wire rack.
  10. Enjoy!