Sourdough brioche

Originated in France and can be filled with sweet or savory interior or just with marmalade. Typical recipes have a ratio of flour to butter: 2:1 but here I use less butter in a try to make it a bit healthier.

Ingredients (4 pieces)

  • 60gr sourdough
  • 15ml warm milk
  • 95 all purpose flour
  • 15 all purpose flour
  • 1 egg (approximately 57gr)
  • 10gr sugar
  • 1 pinch salt
  • 40gr butter – room temperature

Steps

  • Warm a bit your milk with the sugar
  • Add the milk in your sourdough and mix well
  • Add half of the flour and mix well
  • Beat the eggs in the pot where you warmed the milk and add it in our dough
  • Finally add the rest of the flour and mix well
  • Let the dough rest at least half an hour
  • Add the butter in small quantities every time
  • You need to knead here a bit. Your dough should be only a bit sticky and quite soft. Remember that you might have to adjust the milk or flour a bit cause the quantities here worked with my sourdough and depending on how big our egg was as well!
  • In the next hour fold twice your sourdough and leave the dough afterwards till it gets double
  • You can leave it in the fridge overnight and before shaping it should remain in room temperature a couple of hours. You want your dough to double before shaping (comparing it to the size it had before entering in the fridge the previous day)
  • After shaping it, leave it in room temperature till it gets double again. See the fotos
  • Bake in preheated oven in 220 degrees for around 12 minutes till it gets golden

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