By Joe Cowan
Director of Operations
Brioche is one of the most wonderful foods there is. Full of butter, eggs, and full fat milk in addition to countless flavor combinations the recipes you find can be adapted to use a sourdough leaven instead of instant powdered yeast. Most recipes are similar to one another. Add the eggs, milk, leaven, and flour together in the beginning and mixing by hand or with a stand mixer. Once incorporated, add the room temperature butter slowly to the dough, mixing completely before adding the next chunk. After everything is incorporated the dough generally needs more mixing in order to fully develop, look for the dough to stretch out enough for it to be almost transparent and allow light to show through. Once the dough is fully developed it should be shaped and covered with some oil, such as coconut oil, and refrigerated overnight. Covering the dough with a thin coat of oil prevents the outside from drying up and forming a crust. The next day the dough is baked to a golden brown loaf.
I use mostly white bread flour or sifted spelt flour as it mixes well with butter, eggs, and milk. My sourdough starter is also adapted for brioche recipes, I mix a more stiff starter with the same flour types that I use in the loaf. There are all sorts of flavor types to try that are seasonal and nothing short of amazing.
Dough Mix
Bread flour 500g
Stiff sourdough leaven 100g
Maple sugar 50g
Eggs 170g (3 large eggs)
Whole milk 120g
Butter 150g
Filling
Roasted pumpkin 400g
Cinnamon 50g
Maple syrup 100g
Melted Butter 50g
Greek yoghurt 200g
Dark chocolate chips or chunks 200g
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