Brioche with stone ground flour, sourdough starter, raisins and pine nuts !!!


I absolutely have to share this recipe also in English! It's an amazing and delicious brioche made with a stone ground flour, my liquid sourdough starter and honey instead of sugar.
It's not an easy preparation but I wanted to see how my starter works with a rich dough with eggs and butter. I'm just trying to get ready for the Christmas  season, this year I would love to try to bake panettone.....a really difficult task! Last year I made the Pandoro...and I was so happy with the result!

  • 430g strong flour ( I used stone ground flour, type 2, w280)
  • 125g milk
  • 65g water
  • 100g sourdough starter 100% hydration
  • 96g honey
  • 5g salt
  • 1 whole egg
  • 1 egg yolk
  • 1 tsp vanilla essence
  • Zest of one organic lemon
  • 100g butter

  • 200g raisins
  • Limoncello
  • Pine nuts
  • 1 egg white
Soak the raisins in lukewarm water with a few tablespoons of Limoncello.On the stand mixer bowl mix the sourdough starter with the milk and water using the flat beater, add just enough flour to have a soft dough. Knead on low speed. Add 1 egg yolk, 30g of honey and immediately just enough flour to give to the dough a soft consistency. When all the ingredients are well incorporated, add 1 more egg yolk, 30g of honey and more flour, knead until well incorporated. At this point add the egg white, the remaining honey, the 5g of salt, lemon zest, vanilla essence and all the remaining flour. Knead well on medium speed until you have a smooth dough and until it picks off the sides and bottom of the bowl into a single mass. Add the diced butter at room temperature into three times. Wait until is well incorporated before adding more butter. Continue kneading until you have a smooth, shiny and elastic dough. To see if the dough has been kneaded enough look for the 'window pane' effect. To do this cut a piece of dough from the dough, hold it up and try to stretch it out into a thin sheet. If you can make it thin enough to see light through it when you hold it up to the window, and the dough isn't tearing, then it is elastic enough to stop kneading. But if the dough tears when you are trying to stretch it then continue kneading for a few more minutes and try again.At this point change the flat beater into the dough hook, add the raisins and knead on low speed until well incorporated. Transfer brioche dough into a bowl, cover with cling film and allow to rise at room temperature for 3/4 hours. When fermentation has started and dough it's rising put in the fridge overnight. In the morning remove bowl from the fridge and allow dough to rise at room temperature until doubled in size. At this point you can form the brioche. The total weight of my dough was 1200g. My loaf tin from PAVONI IDEA it's not really big. To calculate how much dough you need to put inside the mould, simply fill it until the edge with water, weight the amount and water then multiply for 0.6.The total amount of brioche dough for my 21x11cm h6cm mould it's 780g, 1300g x 0.6=780g. Shape the brioche as you prefer, I simply divided the dough into 3 equal parts, 260g each, and distribute them into the loaf tin. Cover with cling film and leave to prove for 2 – 3 hours, or until the dough has risen to just above the rim of the tin. Brush the top with the remaining egg white, sprinkle with pine nuts and bake in a hot oven at 200ºC for 15 minutes, cover the brioche with kitchen foil and bake at 180ºC for 35 minutes or until a skewer inserted into the centre comes out clean. 

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