This recipe is based on a recipe kindly provided by 'Boulangerie pas à pas' and uses milk sourdough paste.

It is the same recipe bakers in France are using.  

It yields 3 brioches when using 8x3½ x2 ½ inches / 20x9x6cm loaf pans.

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Why is this brioche special?

• It has an amazing texture and taste
• It is like the union between a yeasted brioche and a sourdough brioche
• Light, sweet, airy and buttery texture with rich flavor and has a long shelf life (up to 1 week)

About the rising time

The original recipe allows to start the dough and bake the brioche the same day. This process already gives an amazing brioche and it is great as it solves one 'problem' most people have with brioche recipes which is the length of the process.

Usually brioches take 2 days to be made because of the rising times, so it takes a lot of patience. There are 3 rises in a traditional brioche recipe: 

• 1st rise: after kneading to allow the dough to start rising and let the yeast start being really active
• 2nd rise in the fridge overnight - this stage really allows the dough to develop its flavors)
• 3rd rise = proofing: final rise before baking in a warm environment

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I tested this recipe making a 1-day brioche (2 rises) and a 2-day brioche (3 rises). I found that using 3 rises slightly enhances the flavor but also produces a brioche that develops more during the proofing period and during baking in the oven. The 2-day brioche is slightly more developed than the 1-day brioche.

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That's why I prefer using 3 rises for this recipe making it a 2-day brioche recipe.

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This recipe is still an amazing for baking brioches the same day. I highly recommend testing it.

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