Don't let the prep time for this brioche scare you... truth is it is fairly easy to make with low active times and long rising times. It is worth it, believe me!
This recipe yields either 1 jumbo brioche or 2 brioches (8 servings each).
Tips to succeed this brioche
When baking brioche it is all about being patient and planning the process well in advance so that you are sure to have it ready for when you want it
And this is even more true for sourdough! Sourdough base doughs take longer to rise than active dry yeast doughs. There is no rush, be patient.
To optimize the time and rise of the dough, make sure that the sourdough starter you use is active and in good shape.
Sugar content
This brioche contains a rather low amount of sugar, but just enough to have the right light sweetness that complements perfectly the buttery and slightly acidic flavor of the product. That's how I like them. If you desire a different taste, you will need to adjust the sugar content.
The texture will remain light and airy even adding some sugar.
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.
Mix in room temperature milk, sourdough starter, vanilla extract and eggs. Knead for 5 min.
Add the cubed cold butter and knead until obtaining a smooth strong dough.
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.
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.
Take dough out and shape it:
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.
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.
3rd rise in warm environment (oven with a bowl of boiling water) for 2h, or until doubled in size.
Egg wash and bake at 338F / 170C for25-30 min for the small brioches and 30-35min for the big brciohe.
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