Sourdough Brioche Bread

Fluffy Sourdough Brioche Bread is a rich and enriched bread crafted with a blend of eggs, milk, butter, and stiff sugar sourdough starter , and I added Yudane method to completed it to the best effects too . Its texture is incredibly soft and tender, offering a pull-apart quality that feels light and airy. This bread remains pillowy fresh for several days, making it perfect for enjoying over time without losing its delightful softness.

Build the sourdough starter…the Levain

Sourdough Starter:

Ingredients: (unbleached bread flour , filtered water)

day 1

-1/2 cup bread flour + 1/2 cup water to a sourdough starter jar , mix with a fork until smooth. Cover with a loose lid, and let rest in a warm spot for 24 hours .

-feel free to stir once or twice to oxygenate the mixture.

-feed the sourdough starter each day till day 3 - 7

( each day 1/2 cup flour and water feeding at the same time ) track the growth , and mark with a rubber band.

-Do the same above everyday and each day discard half of the sourdough starter from the jar .

-Day 7..by now the sourdough starter should double in size and smell pleasant…it is done and active.

-transfer the sourdough starter to a clean transparent jar , feel free to name the 7 days sourdough starter then it is bubbly and ready to bake.

Stiff Sugar Sourdough Starter:

1- Take one portion of a regular sourdough starter (about 30 ml) and mix it thoroughly with 50 ml of water and bread flour. Add 2 tablespoons of sugar to transform it into a stiff sweet sourdough mixture. Allow this mixture to sit undisturbed for approximately 4 to 5 hours, during which time it will become bubbly and active. This should at least double in size during this time.

2- Prepare the yudane at the same time as making the levain. Yudane is made by mixing flour and boiling water in a 1:1 ratio to create a thick paste. This technique helps the dough rise higher and contributes to a softer, more tender texture in the finished bread.

50 gm of flour and 50 gm of boiling water mixed well and let it sit cool for at least 30 min or or more

Ingredients needed :

( this measurement fits 2 ..21 cm /11 cm .. loft pans )

1- bread flour 5 cups ( I always like to measure it with measuring cups so as to easy preparing all ingredients..😎by it.
2- Granulated sugar..1/4 cups

3- sea-salt 1 table spoon

4- whole milk 100 ml

5- 3 large eggs

6- unsalted butter 50 gm

Steps:

1- mix the flour and milk , then let the mixture rest for 30 minutes before adding the remaining ingredients. *Autolyse the flour and water is to improve dough delopment.

2-Put the above flour into a machine blender, then add three eggs one by one. Next, incorporate the stiff sugar sourdough and the yudane as required. Turn the machine on to the second speed setting and mix well until the ingredients come together and form a smooth dough.

Then adding the butter as final blending till smooth.

3- Take the dough out from the grass bowl and gently smooth it out by hand. Then, place it carefully onto a large bowl to rest and rise until it has tripled in size, as shown.

Shaping the Sourdough Brioche Dough :

1- divide the dough into two even part , each part shape into three even balls , rest 15 mins , then roll the six balls into 6 even rolls , again rest 15 minutes.

After flattening the six rolls, carefully reshape them by rolling each one again into six new, evenly sized rolls. Next, evenly place three of these newly formed rolls into each of two well-oiled loaf pans. Allow the dough to rest and rise in a warm, draft-free environment until it reaches about two-thirds of the height of the loaf pans; this process typically takes approximately 45 to 60 minutes. This important resting period ensures that the rolls become light, airy, and fluffy before baking, resulting in a soft, tender texture.

Junior assistant team😎..oil the loft pan with butter

Ready to bake at a 400 F heated pan for 30 minutes 😎

Carefully take the loaf pan out of the oven and place it gently on a cooling rack. Allow it to cool slightly before slicing, then serve while still a bit warm. Once done, enjoy your freshly baked creation.

Any style of sourdough brioche sandwiches you prefer is sure to be a delightful treat of the day.