Brioche loaves with sourdough

This is a so enriched bread that I am not sure if the right name is bread or cake. It is so soft like a sponge and so melting into your mouth! If I have to put a name for this bread I'll call it the morning bread because seems to be perfect to put something over a slice and eat it in the morning.

  • 1000g flour
  • 270g water (20ºC)
  • 6 eggs + 1 (to brush the top)
  • 150g liquid sourdough (100% hydration)
  • 40g yeast
  • 20g salt
  • 50g powder milk
  • 70g sugar
  • 150g butter (room temperature)

  1. Mix all ingredients except butter using a standing mixer, first on a slow speed for 4 minutes and at a medium speed for 10 minutes.
  2. Add butter and continue to mix for 4 minutes.
  3. Cover the dough with a lid and let it raise for the bulk fermentation for 1h.
  4. Take out the dough and divide it in 3.
  5. Butter 3 pans and sprinkle a bit of flour on the bottom.
  6. Shape the 3 loafs and put them in the pans.
  7. Let them in a warm place covered with a towel for the final fermentation for 1h30. By the end of this time, the loaves should have been at least double in size.
  8. Preheat the oven at 200ºC with a pan filled with lava rocks (or any type of stones).
  9. Put the loaves in the oven and pour 100ml of water over the hot stones.
  10. Bake for 35-40 minutes.
  11. Take the loaves out of the oven, let them cool for 5-10 minutes and then remove the loaves out of the pans. Let them cool on a rack.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 196.


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