I was looking for the good recipe for my new born Levito Madre. Something not quite difficult, something which works well for morning baking as a complement to family breakfast (yes, I like to bake early in the morning).
Idea was born from nowhere: brioche!
I realized that for some reason I had never baked a classic brioche with yeast. Why not right now, when my Levito Madre looks so good although it is only three weeks old? So there are two debuts in one dish today.
And I so like the result so should share it immediately with you.
Soudough Brioche
with LEvito MADRE as a leaven
Ingredients
300 g flour type 0
200 g flour type 00
150 g well raised levito madre (it usually takes 3-4 hours in t=23 °C)
250 g milk
1 tsp honey
1 egg
100 g sugar
100 g melted butter
10 g salt
1 yolk and 1 tbsp milk for greasing
Method
- Mix well milk, honey, sugar and egg, add good raised levito madre and both types of flour. Knead about 10 minutes.
- Then add melted butter and salt. Knead well until the dough is smooth, elastic and non-sticky. I usually use bread maker for this purpose and it takes up to 20 minutes.
- Make 12 round buns and place them on a baking sheet lined with baking paper. The distance between brioches is about 3 cm. However the buns will stick together, but I like it when there is no side crust there.
- Proof your brioches during 10 hours. For me a cold oven is a good place for it. The buns should triple in size.
- Preheat oven to 220 °C.
- Grease brioches with yolk, diluted milk.
- Bake 11-12 minutes until brioche turns to golden.
