Sourdough Brioche
Just a perfect classic pillowy brioche dough. I use this for literally everything- cinnamon rolls, dinner rolls, burger buns, egg and bacon breakfast buns, classic brioche loaves, and so much more! These are just my top uses. This freezes really well, and is generally a forgiving dough (meaning, not too picky like a usual sourdough- as its balanced with the good flavor of sourdough and the stability of active dry yeast). THIS IS ADAPTED from Tartine Bread, cannot recommend this cookbook enough.
Two "loaves" of dough | Level: Intermediate (sourdough & timing)
Ingredients
Levain
200g AP flour
200g room temp water
60g mature sourdough starter
Poolish
200g AP flour
200g room temp water
5g active dry yeast
Brioche Dough
1000g all purpose flour
20g salt
120g sugar
10g active dry yeast
500g eggs (about 10 eggs, weigh them shells off though)
250g whole milk
all of the levain and poolish
450g salted high fat butter, room temp
Method
For the preferments, mix them the night before in two separate bowls. Cover the bowls, and place the Poolish in the fridge and the Levain out on the counter overnight for 8-10 hours.
In the morning, add both preferments and the milk to a stand mixer with a hook attachment. Mix them just for a minute to combine, then add the eggs, salt, sugar, yeast and flour. Mix on medium high for about 5 minutes. scrape down the bowl and let it rest for 30 minutes. This allows the flour to "autolyse" which just means its done absorbing all the liquid it needs to.
Now, you can mix it on medium high for 8-10 minutes, until you see the dough pulling away from the bowl. This is to build the gluten in the dough, giving it structure. Then add the softened butter a few table spoon sized chunks at a time, mix until all the butter is combined. Cover, and let rise for two hours. Give it three stretch and folds even half hour during this time. Then, turn it out on the the counter, split it in two equal parts, pat them into a rectangle and wrap it in plastic wrap. Freeze for three hours to cool it and slow the fermentation.
At this point, I've personally left this in the freezer for up to two weeks. Which technically isn't ideal but honestly I didn't notice a significant enough difference to stop doing that. Ideally, leave it frozen for up to 2 days, like, or not lol. If you're using it right away, then take it out of the freezer after three hours and go ahead and shape into whatever you are using it for. After shaping allow it to do its final rise for two hours. In general for loaves and dinner rolls it likes an egg wash (of just a yolk and a splash of cream) and to be baked at 450F until the internal temp is about 210F.
Happy Eating! Did you make this? Tell me how it went below!
xoxo Slone's Kitchen
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