1 big loaf
Experience
- 06/2023: make regularly since 2 years. It’s amazing. There is no better brioche. However it will burn your mixer, you have to hold it down for 15 min. I make it for the microbakery.
Ingredients
- 250 g regular flour
- 250 g bread flour
- 250 g mature levain/sourdough starter
- 115 g cold water
- 175 g butter (soft)
- 175 g eggs
- 175 g sugar
- 6 g salt
- 6 g honey
- 1 g vanilla extract
Recipe
- Combine all of ingredients into a big bowl.
- Lowest speed for 2 minutes. Then medium speed for 2-3 minutes (until the dough starts coming together). Rest for 1 min.
- Highest speed for 10-15 minutes until the dough slaps on the side of the bowl and has a smooth surface. Hold down your mixer especially during the last 5 minutes.
- Place dough in clean and oiled bowl. Bulk ferment for 6 hours (at 22-24 C).
- Fridge overnight (~10 hours at 4C or longer)
- Divide, shape. 130 g balls for example in 2×3 pattern, or braid, or anything you want.
- Brush with eggs wash. Proof for ~4 hours.
- Preheat oven to 190C.
- Egg wash brioche, bake for 20-25 min.
adapted from artisanbryan
Aurore's cookbook 