SOURDOUGH BRIOCHE

Where patience (not my best friend) meets pleasure.

Some things are worth slowing down for, are worth waiting at least a day to be eaten. This brioche takes its sweet time to rise, but once it does, it’s gonna make your belly so happy. I made it twice so far and it never disappoints. This morning I used the last two slices to make the most luxurious French toast: pecans, pears baked in cinnamon and of course powder sugar and maple syrup. Ready to try it?

• AP flour 450 gr

• Sourdough starter (active) 120 gr

• Sugar 80 gr

• Eggs 3

• Milk 120 gr

• Butter (soft) 80 gr

• Salt 4 gr

• Maple syrup

• Pearl sugar

Mix the flour, sugar, starter, milk and eggs (I used a mixer).

When it turns into a ball add the butter, a bit at the time, and the salt till it gets smooth and shiny. Let it rest for 15 minutes and start with your strech and folds every 30 minutes for 2 hours (4 rounds). Cover and let it rise till it doubles. )Option to move it into the fridge for 8 hours or to bake it right away. I usually start the process in the afternoon, let it rise over night at room temperature and bake it in the morning). Transfer into your loaf pan with parchment paper, whenever you decide to bake it. Brush it with a mix of milk and maple syrup. I sprinkle it with pearl sugar. Bake at 390F/200C for 45 minutes.

If you make French Toast, recipe for 2 slices of bread:

• Eggs 2

• Milk 80 gr

• Sugar 25 gr

• Flour 5 gr

• Cinnamon

• Salt

• Butter

• Maple syrup

• Powder sugar

Preheat a skillet. Use an immersion blender to mix all ingredients. Dip the slices into the batter on both sides. Melt butter into the pan and place the bread in it till golden brown, then flip them. Pour the syrup and a sprinkle of powder sugar. I served them with pears baked with cinnamon and pecans.

Buon Appetito!

#AmaMiKitchen #SourdoughBrioche #SlowBaking #ItalianIndulgence #ArtisanBake