Sourdough Chocolate Brioche | How to Make Sourdough Brioche
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- čas přidán 7. 08. 2024
- The lightest sourdough chocolate brioche recipe.
We shot this video earlier this year and I am happy to finally be able to post it. Working with a stiff starter takes practice so don't get discouraged if this takes you a few tries. It also can take a long time so be patient, but I promise it's worth the wait!
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I am working on adding this recipe to my site and will take all the pictures the next time I bake it. I am currently writing a book so the recipe development of the blog has been a bit slow but as soon as the book is done, I will be back uploading regular recipes to the blog. Sign up to the newsletter to get the latest updates for new recipes, live workshop updates, webinar dates and more.
This recipe will make 4 x 350g sourdough brioche loaves. The total formula gives a bit more than needed but I always lose a few grams in the mixing and shaping portions. If you end up with 5-10 grams extra don't worry about it. The next time I make this, I will also increase the amount of cocoa paste in the final dough.
FOR THE LEVAIN (FIRST REFRESHMENT):
50% stiff levain
100% strong white flour
40-45% water
FOR THE LEVAIN (SECOND AND THIRD REFRESHMENT):
100% stiff levain ph of 4.0-4.1 (from first refreshment)
100% strong white flour
40-45% water
By the end of your third refreshment, the ph of the starter should be 4.1. If it is a little higher or lower it is ok just note that it may change your final fermentation times.
FINAL DOUGH:
Strong white flour - 426g
Water - 194g
Butter (soft) - 213g
Egg yolk - 222g
Sugar - 179g
Honey - 21g
Cocoa powder - 10g
Milk - 20g
Salt - 6g
Stiff white starter (40-45% hydration) - 213g
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Wow looking good! Would love to see more from you ;) keep sharing please… I’m subscribed to your channel! 😋
Cheers, thanks for your kind words!
Thanks for showing ALL the steps... Loved your smile when you daughter dropped the eggs in... Trevor J Wilson makes a Champlain Sourdough... would like to see you make that with ALL the steps too... with steps on what to look for
Thanks for your kind words Paul. I am not familiar with Trevor or what a Champlain sourdough is but I will look it up!
How have I missed this video? Thank you!
Glad you found it 😀
Man you are just so talented!!! great videos!!
Thank you for your kind words!
Eres muy bueno
Thank you for all these amazing vids, really helpful. Why this brioche doesn´t get a bulk fermentation before dividing and shaping? also is it like that with every brioche or enrinched dough? thank you
Chef I really want to make this, are you going to do a video on how to make a pasta madre from scratch?
Probably later this year but not sure. For now I’ve got the full method in my panettone course.
Great brioche!! How did you make your pasta madre? From your regular wheat sourdough starter? Thanks
Thanks Vincen, I got the original from Andrea Tortora back in 2019. He was visiting from Italy and doing some panettone workshops with us at the College I teach at. You can convert your white starter to a stiff starter but it does take a few days to get the yeasts balanced properly. I plan on adding this info to my blog but first I need to finish writing the recipe section of my book!
I keep searching for the almond glaze. I cant find it. Can we have your recipe for the almond glaze?
Send me an email and ill send it. I have not had a chance to put this on the site yet as im trying really hard to finalize a manuscript for my first book.
What's the difference when doing panettone?
Panettone has a first and second dough. This is just the first dough. The two products are made with the same starter but very different end result.
Very well done video. I have a question, given that the recipe is somewhat similar to panettone, why is panettone done in two doughs? How does this one compare in 1 dough only?
I wouldn't say the recipe is similar to panettone % wise, just the starter is the same and the baking in molds. This brioche is 41.67% butter and 43.33% egg whereas panettone is higher 60-70 butter and 60-70 egg (even higher for some recipes). The % of prefermented dough in panettone is quite high as well whereas in the brioche it isn't. The final product is also different taste, texture etc.
Thank you for your sharing, it is awesome recipe. I m juz wonder in the final dough, 213g stiff dough, but ur video said 497g stiff starter, did i miss anything?
I think its because I made a large batch in the video and the recipe is more for a home batch but im not sure what part in the video it says 497, can you clarify?
At 8.42/19.20
thanks for sharing. how long did you have the brioche in the oven?
About 45 min for the smaller ones
Matt your are amazing and beautiful ❤️
28C for on the Brod & Taylor, or some other temp like 79? Or do you use Fahrenheit?
I use Celsius.
Can you share what pH Tester you are using? Thank you - Enjoy your day!
For sure! There is a link in the description.
@@matthewjamesduffy Thank you!
What is the temperature at your proofer?
For final dough about 28°C.
I may have missed it but do you make any sourdough danish?
Yes but I do not have a video for that yet. Maybe 2024!
Look forward to it.
Since is a Brioche and not panettone why do you flip them?
They collapse just like a panettone does.
I Remember My Grand Mothers Placing The Dough In Between BED Comforters And Bed Sheets Have You Ever Tried?
Inoculation? Please expand?
soy