Artisanal Brioche

I could not find a brioche recipe based on a traditional yeast starter, so I decided to make up my own by combining several receipts and guessing.

½ cup of yeast starter
½ cup buttermilk
1 cup of flour

Allow these to sit for an hour or two, until the mixture becomes bubbly (this is essentially turning the starter into more starter with a bit more Lactobacilli).

4 cups flour
zest of one orange
5 eggs
¼ cup sugar
½ teaspoon salt
3½ sticks of very soft butter (⅞lb)

Mix together and knead. Cover and refrigerate overnight (this develops the sour taste). Remove and knead briefly.

Place in two long thin buttered brioche pans (if you use a traditional bread pan the edges are likely to scorch before the center cooks). Allow to rise for 3~4 hours.

Cook 35~40 minutes @375.

Brioche

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2 Responses to “Artisanal Brioche”

  1. Adger Says:

    You have a brioche pan? Why? (if this is your first foray into brioching?)

    • georgeruns Says:

      Actually not. I had made a set of pottery loaf pans that were half as wide as normal loaf pans a couple of years ago (I wanted to make long thin loaves because giving friends a full loaf seemed too much). So I used them instead.

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