Sourdough brioche

Category: Bakery products
Sourdough brioche

Ingredients

active wheat sourdough 100% moisture 200 grams
wheat flour / grade 500 grams
milk 90 grams
egg C1 (weight without shell) 4 (190 grams) pieces
sugar 50 grams
cream margarine 165 gram
salt 8 grams
pressed yeast 5 grams
vanilla taste
raisins + dried cherries 170 gram
any alcohol (I have wine) 200 grams
powdered sugar option

Cooking method

  • Sourdough briocheFeed the sourdough about 10 hours before mixing. I fed in proportions 20 * 105 * 105. The finished starter culture increases by 2-2.5 times in volume. It has bubbles on the surface and a streak may appear. which indicates that the leaven is ready to "fall".
  • Sourdough brioche
  • Sourdough briochePour over dried fruits with alcohol and leave for several hours. You can do this along with feeding the starter culture. I just soaked it for an hour.
  • Sourdough briocheRemove dried fruits from alcohol, squeeze and dry well with a paper towel.
  • Sourdough briocheCut soft margarine or butter into cubes.
  • Sourdough briocheSift flour into a bowl, add sugar and vanilla. Crumble the yeast. Mix all.
  • Sourdough briocheIn a separate bowl, combine milk, sourdough and eggs.
  • Sourdough briocheSwitch on the kneader. Hook nozzle. Gradually add liquid ingredients and as a result we get such a rough dough. We knead for 3-4 minutes and gradually begin to introduce margarine piece by piece and add salt.
  • Sourdough briocheWe continue kneading until the dough starts to shine and begins to move away from the walls of the bowl. It will take 15-18 minutes.
  • Sourdough briocheWhen you stop the kneader, the dough should be well wrapped on the hook and come off freely.
  • Sourdough briocheAdd dried fruits and mix them into the dough at low speed until evenly distributed.
  • Sourdough brioche
  • Sourdough briocheGrease the table with oil and dump the dough. Although the dough is moist, it comes off your hands easily. See what it is. The mica window test is excellent.
  • Sourdough briocheStretch-fold the dough, put in a greased bowl, cover and ferment. Fermentation for 120 minutes. Make the dough broach every 30 minutes. There will be 3 of them in total.
  • Sourdough brioche
  • Sourdough brioche
  • Sourdough brioche
  • Sourdough brioche
  • Sourdough brioche
  • Sourdough brioche
  • Sourdough briocheBroach. We take the dough by one edge, pull it up and fold it in the center. We turn the bowl 90 degrees, take the edge of the dough, pull it up and again fold it in the center. We do this from four sides. Then we turn the dough with the folded parts down.
  • Sourdough briocheDough in an hour.
  • Sourdough briocheDough before molding.
  • Sourdough briocheLightly sprinkle the table with flour and form a ball from the dough, pull the top well.
  • Sourdough briocheTurn the seam up. Make a hole in the center and stretch it.
  • Sourdough briocheWe put in a greased cake pan or margarine. Cover and proof.
  • Sourdough briocheIt took me 2.5 hours to proof it at room temperature. When pressed with a finger, the dough, ready for baking, slowly returns to its original position.
  • Sourdough briocheSprinkle the workpiece with water. Put in an oven preheated to 180 degrees. After 10-15 minutes, when the top starts to brown, cover the brioche with foil and continue baking at this temperature for only 30 minutes. Then lower the temperature to 170 degrees and bake for another 20-25 minutes. Willingness to check with a wooden skewer. If the brioche is ready, the stick will come out dry.
  • Sourdough briocheRemove the brioche from the oven. Let stand in the pan for about 10 minutes. Remove from the pan and let cool completely on a wire rack. Sprinkle with powder if desired.
  • Sourdough brioche
  • Sourdough brioche
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)
  • Of course, this brioche can be baked without the addition of industrial yeastbut I categorically tell you this do not recommend... I've tried it. There is a lot of fat in the dough. The sourdough copes very poorly with the rise (at least mine). The dough rose for 9 hours and after baking not only did it taste sour, but also signs of mustiness. The product was poorly baked, not ruddy and was very heavy.But you might be better off if you dare to use one starter. Maybe something is wrong with me?

Note

The idea was spied on the website of a foreign online store. Redesigned the recipe in accordance with our realities. The flour was used there very strong, the brioche was completely leavened, which I did not succeed in successfully. I reduced the amount of margarine, salt and milk.
It turned out very tasty. This is not a sweet roll, but rather a rich dessert bread. Salty crumb with a slight sweetness enhanced by dried fruits. Delicious with butter, cheese and duck breast rivet
Sourdough briocheDuck breast ryet with grapes
(ang-kay)

Brioche tastes better the next day. Recommend!

Zhannptica
Dragged away))))
ang-kay
Jeanne, take it. No pity)
Tumanchik
What a beautiful brioche !!!!! Well, just a masterpiece! Dough with a window how I love! Fragrant !!!
You know, I love eating raw dough! I think I would have overeat!
ang-kay
Irishkina, help yourself! Thanks for stopping by)

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