The brioche bread with sourdough starter is a tall and soft leavened sweet with a very delicate flavor. The recipe is very simple, I provide the procedure with Thermomix, with the planetary mixer, and step-by-step photos to create the classic braid of the brioche bread. It’s an ideal recipe for breakfast or snack for the whole family, you can fill it with homemade hazelnut cream or jam. Its texture is very soft thanks to the natural leavening of the sourdough starter. Let’s prepare it together!
Other recipes with Thermomix and sourdough starter!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Day
- Preparation time: 20 Hours
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 403.94 (Kcal)
- Carbohydrates 65.23 (g) of which sugars 17.33 (g)
- Proteins 10.04 (g)
- Fat 12.15 (g) of which saturated 7.20 (g)of which unsaturated 4.06 (g)
- Fibers 1.30 (g)
- Sodium 131.21 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Brioche Bread with Sourdough Starter
- 5.6 oz sourdough starter
- 1 cup partially skimmed milk (+ for brushing)
- 1 egg
- 10.6 oz Manitoba flour
- 8.8 oz all-purpose flour
- 4.2 oz sugar
- 4.2 oz butter (softened)
- 1 tbsp acacia honey
- 1 tsp salt
Tools Needed for Brioche Bread with Sourdough Starter
- Bowl
- Food Processor Thermomix
- Loaf Pan
Preparing Brioche Bread with Sourdough Starter
Refresh the sourdough; it will take 5/6 hours to have a good sourdough starter ready for natural leavening brioche bread
In the Thermomix bowl, place the milk at room temperature, the sourdough starter, sugar, and honey, and start for 50 seconds at speed 4.
Add the egg, softened butter, and mix for 30 seconds at speed 4.
Add the flour and salt and start for 30 seconds at speed 5, then 2 minutes on dough mode.
Transfer the dough onto a lightly floured surface, work it a little with your hands and proceed with reinforcement folds. Flatten the dough with your hands and fold it like a wallet, first one side then the other, forming the classic ball shape. Place the dough to rise in a bowl covered with cling film; it should double in size, taking about 5/6 hours. No need to rush!
After the rising time, divide the dough into three strands, create a braid, place it in the pan, and let it rise in the oven off until doubled, about two hours.
After the rising time, brush the brioche braid with a little milk and bake in the oven at 356°F for about 45/50 minutes. Once baked, remove it from the oven and let it cool before removing it from the pan.
In the planetary mixer, put the milk at room temperature, sourdough starter, sugar, and honey and work with the flat beater, dissolving all the ingredients. Add the egg, softened butter cut into pieces, and grated orange zest or orange essence and continue working. Add the flour and salt and replace the flat beater with the dough hook and work until the dough is soft and smooth. Transfer everything to a bowl and let rise until doubled, then proceed as above to prepare the braid.
