Sourdough Wholegrain Brioche
Our hearty wholegrain brioche melts in your mouth and makes perfect toast. I owe baker, Jeff Yankellow and Charbel Abrache HUGE thanks for the basis of this formula and for being such a trailblazers in whole grain baking. Brioche is a bread dough enriched by the addition of eggs and butter that originated in France.
Ingredients
DOUGH
210 gm whole grain flour- hard red spring, preferably
80 gm spelt or einkorn
100 gm eggs, room temperature
5 gm osmo-tolerant yeast
20 gm honey
12 gm sea salt
110gm unsalted butter, room temperature
TANGZHONG: (day of or night before)
20 gm oat flour
80 gm milk
STARTER (3-4 hours)
45gm spelt/HRS
45gm seed
40gm water
10 gm honey
SCALE
830 gm loaves for tins
Instructions
Cook your tangzhong over medium heat in a small saucepan, whisking to avoid lumps. bring to a boil and set aside to cool.
Around 4 hours ahead of dough mixing, stir together your levain and set aside- covered and somewhere warm.
In a small stand mixer, combine the tangzhong, flour, eggs and milk, using the spiral dough hook. Mix on speed 1, until combined and then let rest for 30 minutes.
Add the honey, salt and starter (and optional yeast) and mix on speed one until combined. Stop and scrap down any dough/starter stuck to the sides. Mix on speed 2 until a cohesive dough is formed and wraps around the spiral hook (about 2-3 minutes). Let rest 10 minutes.
Cut your soft butter into pieces. With mixer on speed 3, slowly add butter pieces in a smooth continuum. Continue to mix until no butter is visible.
Scrape out dough into a medium bowk and cover. Set timer for 45 minutes. Leave at room temperature.
Fold after 45 minutes, fold after 90 minutes, fold after 135 minutes.
Refrigerate and check on it after 60 minutes. Fold again if dough looks active and puffy.
Retard overnight.
Pull out the next morning and round. Let rest 20 minutes, covered. (I do not use flour, just a slightly damp surface to prevent sticking).
Butter your bread tin.
Shape dough into a rectangular loaf and place in tins. Cover with a plastic sheet and proof somewhere warm until triple in size and your finger leaves an indent.
Heat oven to 500F. Brush your loaf with milk or yogurt.
Place in oven and shut off for 10 minutes. This allows loaf. Lower heat to 400F and bake for 10 minutes, and lower heat after 10 minutes to 350F. Bake approximately 30 minutes, until dough reaches 187F.