Lemon Sourdough Brioche
Ingredients
500g strong bread flour , 240g sourdough starter (100% hydration), 150g milk, 150g sugar, 130g butter, 30ml lemon juice, 5g salt, 2 eggs, lemon zest, 1 tsp vanilla paste
Method
Put all the ingredients but the butter in a bowl of a stand mixer with a dough hook. Work the dough until it wraps around the hook then add the butter in 5 batches. Wait until each batch of butter is fully absorbed before adding the next. The dough will be ready once all the butter is absorbed and wrapped around the hook.
Once the dough has been mixed, place it in a greased bowl and insert it in a food grade bag. Seal the bag and leave the dough to proof for around 10 hours at room temperature until doubled in size.
Shape the brioche and proof again for 2 to 3 of hours, until just doubled in size. How fast this happens depends on the warmth of your kitchen. Don’t let them go too far or they will over-proof and collapse.
Once risen, pre-heat the oven to 180 °C static oven and brush the tops with egg wash, or cream.
Bake for 25 minutes until deep golden brown. If it is browning too fast, turn the oven down a bit after the first 15 minutes of baking.
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