Brioche Bread Sourdough
Автор: Aldrina Yun
Загружено: 2022-08-24
Просмотров: 2530
Sourdough Brioche Bread
Stiff starter :
100g active starter
100g bread flour
50g water
rises to peak in 4 hrs
Main Dough :
All stiff starter
500g. Bread flour
124g. -130g Milk
76g. Sugar
220g. Eggs
180g. Unsalted butter
10g. Salt
In the stand mixer with hook attachment, add all ingredients (except butter) - knead until well incorporated
Add in butter (7 batches) - knead until windowpane (if can’t achieve the windowpane after 12 mins, cover & chill in the fridge for 15 mins & continue to knead until windowpane)
Form into a ball & cover & rest 2 hrs at room temperature
Cold retard 2 hrs (optional)
Divide into 6 equal portions & form into balls & rest 15 mins
Roll into logs & shape
Place into 2 Pullman pans & cover & proof until double in size (4hrs at room temperature 28°c)
Do finger poke test
Egg wash (mixture of 1 egg & 1tbsp water)
Bake in the preheated oven at 180°c 35-40 mins (cover the top with a sheet of aluminium foil when it turns into golden brown)
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