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Buttery Brioche

Buttery Brioche

someday Rachel Pardoe Source .gravy
bread sourdough baking
50 g sourdough starter
66 g tap water
100 g granulated sugar
120 g all-purpose flour
50 g milk
sweet stiff starter
8 g sea salt
5 eggs
400 g bread flour
113 g unsalted butter
butter

Sweet Stiff Starter

  1. 1. Combine 50g sourdough starter, 66g tap water, 20g granulated sugar, and 120g all-purpose flour in a 1-liter container.
  2. 2. Cover with plastic wrap and let rise until at peak or just starting to fall, at least 12 hours.

Make the Dough

  1. 3. Add 50g milk, all the sweet stiff starter, 8g sea salt, 80g granulated sugar, 4 of the 5 eggs, and 400g bread flour to the bowl of a stand mixer.
  2. 4. Mix on low for 10 minutes, or knead by hand for 15 minutes, until fully incorporated.
  3. 5. Gradually add 113g unsalted butter to the dough, 1 to 2 tablespoons at a time, kneading until fully incorporated after each addition.
  4. 6. Knead by hand or in the stand mixer for 20 to 30 minutes until the dough is smooth and elastic.
  5. 7. Cover the dough with plastic wrap and let rest for 1 hour.
  6. 8. Perform a coil fold, then two more coil folds in 30-minute intervals.
  7. 9. Cover and let the dough proof at room temperature until doubled in volume, 4 to 10 hours.
  8. 10. Place the covered dough in the refrigerator for an overnight cold proof.

Shape

  1. 11. Remove the cold dough from the refrigerator and turn it out onto a lightly floured surface.
  2. 12. Roughly form the dough into a log.
  3. 13. Using a bench scraper, divide the log into four equal rectangular portions.
  4. 14. Cover with a kitchen towel and let rest for 20 minutes.
  5. 15. Grease a loaf pan with nonstick spray or butter.
  6. 16. Using a rolling pin, roll each rectangle into a 5 × 8-inch piece.
  7. 17. Fold the sides into the middle to create 2.5 × 8-inch rectangles.
  8. 18. Roll each piece out again to 3.5 × 11 inches.
  9. 19. From the short side, loosely roll each piece up into a cylinder.
  10. 20. Place each cylinder seam-side down in the prepared loaf pan.
  11. 21. Cover and proof until the dough has doubled in size, looks airy and puffy, and a finger-poke produces a slow return, 3 to 8 hours.

Bake

  1. 22. Preheat oven to 350°F.
  2. 23. Whisk the remaining egg in a small bowl.
  3. 24. Brush the top of the loaf with the egg wash using a pastry brush.
  4. 25. Bake uncovered for 50 to 60 minutes until golden brown and the internal temperature reaches 200°F.
  5. 26. Let the loaf rest in the pan for 5 minutes on a wire rack.
  6. 27. Remove the loaf from the pan and cool on the wire rack for 1 hour before slicing.