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In this video I show you how to make brioche using milk sourdough starter! Learn how to make milk sourdough starter for your pastries!
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00:00 Introduction
00:40 Making milk sourdough starter
01:49 Weighing the ingredients
03:44 Kneading
04:42 Bulk fermentation
06:13 Dividing and shaping the brioche
08:23 Final fermentation of the brioche
08:50 Before baking
09:30 Baking of the brioche
10:20 Tasting of the brioche & Debriefing
➼ Brioche with Milk Sourdough Starter Recipe
Ingredients:
Milk Sourdough Starter:
• Liquid starter: 25 gr
• Gruau flour (T45 flour): 80 gr
• Milk (45°C): 40 gr
Let the mixture ferment for 3 hours at room temperature.
• T45 flour (all-purpose flour): 450 gr
• Milk sourdough starter: 145 gr
• Salt: 10 gr
• Sugar: 50 gr
• Fresh yeast: 20 gr or 10 grams dry yeast
• Milk: 110 gr
• Egg: 165 gr
• Honey: 30 gr
• Butter: 115 gr
• Kneading: 4 min at low speed + 6 min at med-high speed + 4 minutes with butter
• Bulk fermentation: 2 hours at room temperature
• Dividing & Shaping into boules
• Final fermentation: 2 hours at 28°C
• Baking: 25 min at 150°C
• Cooling on a cooling rack
• ENJOY!
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
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