Sourdough brioche

After a lot of days during this summer being away from my oven, I was so happy to come back to my sourdough baked breads. During this time, I have tasted a lot of breads bought from supermarkets, restaurants, local shops, from the most cheapest ones to the most fancy ones made with sourdough... or at least labeled like that. I couldn't find even one bread to say it was OK. What a disappointment... and you realize this only when you know what a good bread means.
This is a brioche recipe. Brioche might look sweet or maybe you think it is a kind of cake, but it isn't. It is very common that this kind of bread contains milk and/or butter. It might also contain sugar... well not in my case.
I have to be honest and recognise that this is not my type of bread, but I made it with a purpose: sandwich bread.  My daughter started the school and I wanted to make some sandwiches for her. It is true that for sandwiches what was annoying me when putting the bread in the sandwich maker was the shape. To get the shape you don't necessarily have to bake a brioche, it can be any kind of bread. However, I wanted to retry a brioche recipe (maybe to reconfirm to myself) and ... the bread was fine but.. simply not for my taste. The milk in bread makes it sweet and change totally the flavour of the classic bread. It is not bad, but it is just not the type of bread I prefer.

  • 480ml whole milk
  • 900g white bread flour
  • 280g sourdough
  • 10g salt
  • 80g butter
  • 90g discarded sourdough

  1. 8:35AM Mix all ingredients using a standing mixer for 10 minutes.
  2. 8:50AM Cover the dough with a lid and let it raise for the bulk fermentation
  3. 13:50 Take out the dough and divide it in 2. I used big pans, so if your are smaller divide it maybe in 3.
  4. Layer some parchment paper on the bottom of your bread pans.
  5. Shape the 2 loafs and put them in the pans.
  6. 14:05 Let them in a warm place covered with a towel for the final fermentation. 
  7. Preheat the oven at 200ºC for 30 minutes before baking. I baked these breads in a fire wood oven so when the oven reached down 250ºC I have put the bread pans inside.
  8. 16:30 Put the loaves in the oven and bake for 35-40 minutes in a conventional oven or 20 minutes in a wood fire oven.
  9. Take the pans 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 Pain maison : Spécial machine à pain - Cathy Yta, page 68


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