Sourdough Brioche
- 500 g all-purpose flour
- 100 g sugar
- 10 g salt
- 100 g of warm milk
- 100 g unsalted butter, softened
- 3 large eggs
- 150 g sourdough starter (100% hydration)
- 20 g instant yeast (optional)
1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the butter, eggs, sourdough starter, and yeast. Mix until dough forms.
3. Knead the dough for 10 minutes, or until it is smooth, elastic & and somehow sticky.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rest for 1 hour.
5. Fold the dough several times and let it rest for another hour.
6. Repeat the folding and resting process one more time.
7. Cover the dough and let it ferment in the refrigerator overnight, or for at least 8 hours.
8. Preheat the oven to 350°F (180°C).
9. Turn the dough out onto a lightly floured surface and shape it into a loaf sometimes I like to divide the dough into eight small balls of 110g approx. each.
10. Place the loaf into a greased 9-inch (23cm) loaf pan.
11. Brush the top of the loaf with an egg yolk and sprinkle some sugar as well
12. Bake the loaf for 30-40 minutes, or until it is golden brown and sounds hollow when tapped.
13. Let the loaf cool on a wire rack for at least 30 minutes before slicing and serving.
Enjoy your sourdough brioche!
