Sourdough Brioche Sectioned Loaf with Super Soft Crumb скачать в хорошем качестве

Sourdough Brioche Sectioned Loaf with Super Soft Crumb

Sourdough Brioche Sectioned Loaf Ingredients 1. 250 grams active starter 100% hydration ( fed at equal parts of flour and water) *50 grams starter fed with 110 grams bread flour+ 15 grams whole grain dark rye and 125 grams water. You should get about 300 grams starter. Reserved 50 grams for the next feed. I let my starter mature for 8 hours before using. 2. 225 grams warm milk 3. 3 whole eggs plus 1 egg yolk 4. 45 grams sugar 5. 8 grams salt 6. 570 grams bread flour ( seperate 2 cups to add on initial mixing) 7. 135 grams unsalted butter,softened 8. Egg wash 9. Swedish pearl sugar ( optional) -Combine the first 5 ingredients plus 2 cups of flour in a bowl of stand mixer. Give it a quick whisk just to roughly combine. Attach dough hook and knead on speed 2 for 5 minutes,gradually adding the rest of the flour and scraping the sides of the bowl as needed. Cover with clean tea towel and let the dough rest for 1 hour. -On speed 2, knead again adding butter 1 tablespoon at a time,letting each piece incorporate before adding the next,8-10 minutes. Once all the butter has been incorporated, give the dough it’s final mix,3-5 minutes. Transfer to a new bowl,that’s been greased with butter. Cover with tea towel. -After one hour,give your dough it’s first stretch and fold followed by 3 more with 30 minutes rest in between each stretch and fold. -Let it rise in a warm spot until doubled in size. I use a proofer set at 78F and my dough was ready at 6.5 hours. Refrigerate your risen dough,covered to chill overnight for at least 8 hours or overnight (up to 14 hours) The next day,lightly grease a 9x4 or 9x5 loaf pan. On a lightly floured work surface turn out your cold dough and divide into 4 equal pieces ( approx 330 grams each) roll each piece of dough into a tight ball. Flatten each piece with a rolling pin, rolling lengthwise.Once you get a nice flat piece of dough, tightly roll it up and place in your loaf tin seam side down,pushing gently to make room for each piece. Its a snug fit but don’t worry you should be able to fit all your rolled pieces of dough in there. Cover your dough and let rise again until the dough reaches an inch above the rim of your loaf pan. Mine took 3.5 hours at 78F. Make sure your oven is pre heating at 400F 40 minutes to one hour before baking. When your dough is ready, lightly brush the tops with egg wash( whisk together 1 egg+ 1 tablespoon water+ pinch of salt) sprinkle with pearl sugar. Bake the dough for about 45-50 minutes. If your dough is browning too quickly, lightly tent with foil. (Initially, I set up my rack in the middle position but my loaf was rising quickly at 25 minutes of baking time almost touching the top heating element. I re position my rack on the lower third) Once baked,cool in the pan placed on a cooling rack for 10 minutes. Unmold the loaf onto the cooling rack to completely cool( I gave mine about 3 hours to cool) This was a wet dough initially. If you find your dough is not holding together after incorporating all the butter and after last mixing,don’t worry it should come together after you completed all the stretch and folds. My dough progressed nicely becoming more cohesive and smooth during the bulk rise and after each stretch and fold. Also note,I was only able to film the last stretch. I wasn’t planning on completing the filming after the last mixing. I was discouraged at first when my dough looked too tacky and loose. Lesson learnt, never ever doubt the power of your starter. Like any sourdough bake,you really need a strong starter. Rest is up to you 😎 Links to some of the items I used Silicone baking mat= Ialuset Cream - 100 G by... https://www.amazon.com/dp/B01GDB95UK?... 9x4 loaf pan= USA Pan Bakeware Pullman Loaf Pan... https://www.amazon.com/dp/B001TO3CN8?... Swedish Pearl Sugar= Swedish Pearl Sugar by Cuckoo Luckoo Confections, 2 lb Bag in a BlackTie Box https://www.amazon.com/dp/B007RREKRS/...