Extra Special Sourdough Brioche

This recipe takes a bit more time and effort than the other sourdough brioches we have on our blog, but the extra effort really pays off.  You can shape the final dough in any way you like, we rolled it in a rectangle, covered it with a thin layer of apricot jam and sprinkled with ground cinnamon. The rectangle was then divided in 3 stripes which were turned into a tight braid.

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First Dough:

200 g white strong bread flour

100 g refreshed sourdough starter 

1 egg

60g granulated sugar

80g milk

20g butter

Honey emulsion: 

1 tbsp honey

Zest of 1/2 an orange 

Zest of 1/2 a lemon

1 tsp vanilla paste

Second Dough:

First dough

200 g white strong bread flour

1 egg

50g water

30g butter

1/2 tsp salt

Honey emulsion

Prepare the first dough by working all the ingredients but the butter in a smooth and elastic dough. Eventually add the butter and work until the dough is smooth and elastic again. Insert the dough in an airtight container and leave it to proof at room temperature until it has doubled in volume (typically overnight; if in the morning the volume has not doubled leave it as long as it takes).

Prepare the honey emulsion as well:  mix all the ingredients in a bowl and leave it to mature while the first dough rises. For an extra treat, add 1 tbsp of rum.

Once the first dough has doubled in volume, prepare the second dough. Work the first dough with all the remaining ingredients but the butter in a smooth dough. Add the butter and work again.

Proof the dough until doubled in volume (6 to 10 hours, depending on room temperature).

Shape the brioche and proof again for 2 to 3 of hours. 

Bake at 180 C. Baking times will vary depending on how you have shaped the brioche. Our loaf baked in 45 minutes.