I wanted to make sourdough brioche bread but couldn't commit to the long process but one day I felt like I had to try. I got this recipe from The Perfect Loaf book by Maurizio Leo. It is my go-to book now for making sourdough breads. The bread came out so soft and flavorful (very unique flavor, sweet with a little tang) much better than the yeast version. I was able to make a large loaf and a large bun out of this recipe. I used a small ceramic vessel for the bun and a large pullman loaf pan without the cover for the loaf.
Total dough weight: 1320g
Pre-fermented flour: 13.6%
Levain 40.7%
Hydration: 13.5%
Yield: 2 x 660g loaves ( 9 x 4 x 4 pullman pan)
Levain Build
Weight / Ingredient / Baker's Percentage
26g / Mature liquid starter (100% hydration) / 35%
74g / High Protein White Flour, 12.7 - 14% protein / 100%
18g / superfine sugar / 25%
74g / Water / 100%
Dough Formula
Target final dough temperature (FDT) is 78°F (25°C).
Weight / Ingredient
472g / High Protein White Flour, 12.7 - 14% protein
87g / Whole Milk
229g / Egg, beaten, 4-5 medium
229g / Unsalted butter
96g / superfine sugar
3g / Diastatic Malt Powder
11g / Fine sea salt
192g / Levain
Method
1. Levain – 12 hours
Build the liquid levain in the evening and store somewhere around 78°F (25°C) ambient for around 12 hours.
2. Prepare the butter
Cut the butter into 1/2 inch thick pats, place them on the plate warm to room temperature.
3. Mix the dough
To the bowl of a stand mixer fitted with the paddle, add the flour, milk, egg, half of the sugar, the diastatic malt powder, salt and ripe levain. Turn the mixer on low speed and mix for 1-2 minutes until well mixed. Increase the mixer to medium speed and mix for 10-12 minutes until the dough begins to cling to the paddle and pull from the side. Let the dough rest uncovered for 10 minutes.
4. Add the remaining sugar
Add the remaining sugar and mix on low speed for 1-2 minutes, increase the mixer to medium speed and mix for 5-6 minutes, the dough should cling to the paddle but not completely remove from the sides of the bowl. Use the windowpane test. If the dough is not ready mix 2-4 minutes more.
5. Incorporate the butter
Switch to the dough hook, with the mixer on low speed, add the butter, one pat at a time, until absorbed into the dough. Continue until all the butter is added, 10-15 minutes. Increase the mixer speed to medium and mix for 2 minutes more until the dough smoothes out and clings to the dough hook. The dough will be silky smooth, elastic and shiny. Transfer to the container for bulk fermentation.
6. Bulk Fermentation 4 hours
At 78°F (25°C) ambient temperature, bulk fermentation should go for about 4 hours.Perform one sets of stretches and folds 1 hour after of bulk fermentation. Cover and let the dough rest in the bulk container for the remainder of the bulk time, 3 hours.
5. Prepare the pans
Grease two 9x4x4 pullman pans with butter
6. Divide and Shape
Using a bowl scraper, gently scrape the dough onto clean work surface, divide the dough into 6 pieces, 220 g each, Shape the dough into moderately tight round, place 3 rounds into each pullman pan, cover the pans with plastic.
7. Proof
Let the dough proof in very warm place, 76ºF - 80ºF for 9 hours.
8. Bake Preheat your oven to 425°F (220°C). Make the egg wash by whisking one egg with 1 tbsp milk. Brush egg wash gently on top of the dough, bake for 15 minutes. Reduce the temperature to 375°F (190°C), bake for 20-25 minutes more (internal temperature reaches 204°F (95°C).
9. Finish and Cool
Carefully remove the pans from the oven. Let cool for 10 minutes. The gently transfer the loaves to the wire rack to cool for at least 2 hours before slicing.
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