Since some weeks I have some niece little brioche forms sitting in my cupboard which are only waiting for being filled with a new recipe. This long weekend was the perfect time to try the idea of baking Brioche with sweet starter. This strong, not tangy sourdough adds a niece complexity to the dough while the big amounts of egg and butter yield a soft and fluffy crumb.
But this big amount of butter makes it necessary to use a kitchen machine for kneading. When the butter is added, the dough loose all of its strength and becomes soft and smeary. So soft and smeary that I had my doubts if I could knead it to good consistency. But during intensive kneading with the kitchen machine the dough gains back its strength and after 15 min the gluten network was fully developed. But it is worth to find the patience to knead for such a long time because this will result in a fluffy crumb which can be torn into long fibres.
The only thing I will change the next time is that I would form the upper ball for the Brioche à tête a little bit smaller so that the head is easier to recognize.
yields 12 Brioche
- 150g sweet Starter
- 150g flour Type 550
- 55g Egg (1 Egg Size M)
- 20g Water
- Sweet Starter
- 275g flour Type 550
- 200g Egg (3-4 eggs size M)
- 5g Salt
- 15g fresh yeast
- 200g cold Butter
- 50g sugar
- 1 Egg, beaten
- a Pinch Salt
Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.
Knead all ingredients except sugar and butter for 5 min at slow speed. The knead 8 min at fast speed. Now add sugar and butter (cut into small pieces) all at once and knead until full gluten development (about 15 min) at fast speed.
Proof for two hours, then chill the dough for another 2 hours in the fridge.
Divide the dough into 90g pieces and preshape them into balls. Let them rest for 10 min, then roll them into a elongated shape. With the edge of the hand press down to form a big ball connected with a small dough strand with a small ball. Press the small ball into the big one and place it in the brioche form.
Proof for 90 min.
Now glaze with beaten egg and bake at 200°C for 25 min.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.