Cotton-like Sourdough Brioche
Equipment
Ingredients
Sweet Stiff Starter
sourdough starter (active)
50 g
bread flour
150 g
water (room_temperature)
70 g
sugar
25 g
Dough Ingredients
bread flour
400 g
sugar
70 g
salt
8 g
milk (room_temperature)
100 g
egg (room_temperature)
3 piece
unsalted butter (softened)
140 g
Instructions
Prepare sweet stiff starter
Mix the starter ingredients and allow to ferment until tripled in size
Mix the dough
Combine all dough ingredients except butter until strong dough forms
Add butter and knead
Gradually add softened butter and knead until dough passes window pane test
Bulk fermentation
Allow dough to rise for 2 hours at 28°C
Divide and shape
Divide dough into 6 equal portions, round into balls, rest 15 minutes, then shape and place 3 portions per loaf tin
Final proof
Proof shaped dough until 90% filled in tins
Apply egg wash
Brush tops with egg wash (optional)
Bake the brioche
Bake at 180°C for 35-40 minutes until golden brown
Original recipe
Storage
Store in airtight container. Toast slices for best texture after storage.
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