Brioche with Sourdough

Ingredients

• 55 g sourdough starter (wheat sourdough)
• 110 g whole wheat flour
• 55 g lukewarm water
• 550 g wheat flour Type 1050
• 3 tbsp honey
• 3 eggs
• 160 g oat drink (oat milk)
• 8 g salt
• 225 g butter
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Mix the sourdough starter, whole wheat flour and water well and let it stand at room temperature covered for 3-6 hours.

2. 2.

   For the main dough, mix wheat flour Type 1050, honey, eggs, finished sourdough, oat drink and salt in a bowl and knead well. Gradually add butter in pieces and knead for at least 10 minutes. Shape the very sticky dough into a ball, place it in a bowl and let it ripen at room temperature for 4 hours. During the first 2 hours, stretch and fold the dough every 30 minutes (a total of four times). After 4 hours, let the dough rest overnight in the refrigerator.

3. 3.

   The next day, place the dough on a work surface, cut out 8 dough balls and shape them into balls. Line 2 loaf pans with baking paper and place 4 dough balls in each pan. Cover the pans and let them rest in a warm place for 2-4 hours.

4. 4.

   Mix egg yolk with 1 tbsp water and brush the brioche balls with it. Bake in a preheated oven at 220 °C (convection 200 °C; gas: level 3-4) for approx. 30 minutes.