Homemade Artisan Sourdough: Master Formulas for Baking Tartine Bread with Spelt, Einkorn, Whole Wheat & Rye by Madison Hall

Author:Madison Hall [Hall, Madison]
Language: eng
Format: mobi, epub
Published: 2020-11-27T16:00:00+00:00

SOURDOUGH BRIOCHE (Soft & Fluffy Crumb)

This recipe will yield 8 pull-apart buns in a 450g loaf pan.

Ingredients

For the levain

65g water

65g of bread flour

65g of 100% hydration sourdough starter

For the main dough

Bread flour – 255g

Brown sugar – 50g

A teaspoon of salt

2 large eggs, broken and whisked thoroughly

Full cream milk – 20g

Vanilla paste or extract – ¼ teaspoon

80g butter

Egg wash: An egg and a tablespoon of water

Baking instructions

For the levain

Mix the ingredients for the levain in a jar, and then cover.

Allow the whole mix to ferment in room temperature. This should take 3-5 hours.

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