How to make fluffy and shreddy sourdough brioche!
🔺Remember to turn on the subtitle by clicking "cc"
Recipe makes two loaves of brioche
Sweet stiff starter (triple in 4-5hr at 28C)
120g starter
120g flour
40g water
20g sugar
Dough ingredients
400g high protein flour
70g sugar
8g salt
100g milk
3 egg (165g)
140g unsalted butter
All the sweet stiff starter
Loaf tin size 20x10x10cm (450g loaf tin)
*Bake settings for Unox
Preheat 170C, bake 160C 25mins Fan 1
** Bake settings for other home oven
Bake 180C 35-40mins
** For overnight sweet stiff starter, you may use this ratio. It took me 7-8hrs to triple at 28C.
50g starter
150g flour
70g water
25g sugar
🔺請記得開啓中文字幕 （cc)
奶香濃郁，柔軟拉絲的布裏歐修
食譜做兩條布裏歐修
糖硬種
120克 天然酵種
120克 麵粉
40克 水
20克 糖
麵糰材料
400克 高筋麵粉
70克 糖
8克 鹽
100克 牛奶
3粒鷄蛋 （165克）
140克 無鹽黃油
全部糖硬種
土司模具 20x10x10 公分 （450克）
** 烘烤 設定
Unox 烤箱預熱170摄氏，烤160摄氏25分鐘
家用烤箱 烤180摄氏35-40分鐘
** 糖硬種的隔夜比例，可以在28摄氏下耐大約7-8小時
50克 天然酵種
150克 麵粉
70克 水
25克 糖
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Sourdough Brioche | 酸種布裏歐修
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