Hey happy bakers! I hope you are all well and safe during those uncertain times? Today, to cheer you up, you will discover a delicious brioche, made with some homemade sourdough. To be honest, it is not 100% made of sourdough, as there is some dry yeast too!
I took the sourdough plunge recently, so I am no expert at all! I just got the basics from friends, Instagram and online. Once you get that sourdough alive and feed it weekly, there is nothing you cannot bake!
Brioche is basically a very rich and buttery French bread. It is widely sold in supermarkets and bakeries. They are different in shapes, sizes, but the ingredients are the same; flour, egg, butter, raising agent, sugar and milk, some flavoring such as lemon zest, orange blossom flower water, can be added but totally optional. It is commonly eaten in plain slices, topped with jam, chocolate and it also tastes perfect for French toast instead of regular bread.
What do you need for this brioche?
Patience and simple ingredients!
This recipe is perfect if you are new to bread and brioche making because the quantities are enough for one regular loaf, even though you can go creative and make buns or a braid for instance.
- Bread flour, alternatively AP flour (all purpose)
- Sourdough and dry yeast
It is important to bear in mind that you need to use softened butter; not melted, not very hard! Therefore, I suggest you take out butter from the fridge about 10 min before using; you want it to be soft enough to combine properly with the other ingredients. Butter and eggs are the fat that will give the brioche its rich and fluffy texture. So this is not a diet friendly recipe here!
Knead and be patient!
I strongly recommend that you use a stand mixer with the hook attachment! You can knead manually, but be ready to get those arm muscles you always dreamed of! I finally got hold of a KitchenAid, I returned my Kmix as it is all defective and I am so unhappy of the customer service of Noon.com so let’s wait and see! Kneading is very important to make sure all the ingredients are combined with each other, you will start on low speed to increase to medium. The dough should be rich, buttery, elastic and holding into a pretty and shiny ball. Resting the dough for several “episodes” helps the raising agents to ferment properly and allows the gluten to develop. You can shape your brioche the way you like, I wanted to keep it simple for this time.
I started to feed my sourdough in the morning on day 1. Then at about 3-4pm, I got to start the brioche process. Then, the dough rose at room temperature, to then spend the night in the fridge before baking. So count about a day or two before eating that delicious bread! The final result should be fluffy, spongy with a light crispy crunch and strands of delicious baked dough. The taste of butter should be here but not too heavy.
Let’s try to make some brioche! Do not forget to follow me on Instagram and Facebook @feirouzbakes for delicious posts, tips and recipes.
Yield one loaf (can be doubled)
Preparation+resting time: 2 days
Baking time: 45min
- 160 g sourdough starter fed (feed in the morning and use in the afternoon, I usually leave mine on top of the fridge with a plate under to avoid a huge mess!)
- 1 room temperature large egg
- 70 ml full fat milk
- 50 g caster sugar
- 5 g Himalayan salt (it is my preference but any salt would do )
- 2 g active dry yeast
- 250 g sifted bread or AP (all purpose) flour
- 85 g unsalted butter softened
- 1 tablespoon of lemon zest or orange blossom flower water (optional)
Egg wash before baking the brioche: 1 egg yolk and 1 tablespoon of milk with a pinch of sugar
Make sure to weigh all your ingredients before starting and prepare your time accordingly; start working on the brioche in the morning on day 1 to bake it on day 2
- In the morning, feed your sourdough as usual and let it sit until mid afternoon or triple in size.
- In the afternoon, make sure your sourdough is alive! Place the egg, milk, sugar, dry yeast, salt, flavoring of your choice (optional) and the sourdough starter in the bowl of your stand mixer, with hook attachment. Give them a good mix with a manual whisk
- Throw in the sifted flour (do not skip the sifting part to avoid lumps and to distribute the flour evenly). Combine on low speed, with the hook attachment until all the ingredients are combined, do not knead much at this point. Let the mixture sit for 20 min on the kitchen counter, covering the bowl with a clean kitchen towel or plastic wrap. This step will help the dough to combine all the ingredients and to optimize its hydration; remember, we want a fluffy brioche!
- Place back the bowl on the stand mixer and knead the dough on low speed for 2 min to increase on medium for another 8 min. The dough should be elastic and there will be no need to add extra flour!
- Bring back the speed to low add in the butter in , go back to medium speed and wait for each butter batch to be well incorporated before adding the next one! The butter here will bring moist and the extra fat component the batter needs to give you that buttery and delicate taste.
- Knead until you see the dough detaching itself for the side of the bowl; it should be elastic and shiny.
- Cover the bowl and leave to double in size at room temperature for about an hour or two. You can cover it with a plastic wrap or clean kitchen towel. After that stage, place the dough in the fridge overnight.
- The following day, deflate the dough and place it on a floured surface and divide in 4 equal balls and shape them in logs (if you want to make a brioche like the picture I posted) and place them in a greased rectangular loaf pan. Cover and let rise for an hour.
- Preheat the oven 175C, prepare the egg wash and brush the brioche. Bake for 45 min until golden brown.
- Let the brioche cool down before removing from pan , about 10 min.
- Slice and eat plain or with some jam!