- 500g BF (88%)
- 140g Milk Levain (12% milk & 12% flour)
- 235g Egg (41%)
- 353g Cultured Butter (62%)
- 38g Bourbon (7%)
- 9g Sugar (1.5%)
- 9g Salt (1.5%)
I started thinking about making a sweet and or enriched loaf a week ago, the idea sort of evolved from pumpkin something or other to some sort of challah back to pumpkin brioche then finally to where it now lies, One thing I knew for sure though was if I was going to be using a lot of butter I wanted it to be cultured butter, and I knew I wanted to make it myself
So I started reading up on how to make cultured butter without having access to raw cream. I ended up finding out that all you have to do to make your own cultured cream is inoculate it with around a Tbl spoon of cultured buttermilk per cup of heavy cream and let it sit in a warm place for around 24 hours,
During the last twelve hours of the cream culturing I made a Levain with 5g chef 100g whole milk and 100g flour. Having never made a levain with milk I wasn't quite sure how it would go, but it turned out just how I hoped and right about peaked right when I was done making the butter.
After letting the cream culture for a day I put it in the fridge to chill it then churned it in a vitamix. after washing the butter I put it back in the fridge and got ready to make the dough.
I mixed the ingredients with a wooden spoon then beat the heck out of it until my arm was really tired then covered the bowl and let it rest for an hour. Then for the next hour I gave it a good few sets of slap and folds followed by rests until the dough finally started to come together, then I put it in the fridge over night (12hrs)
The following morning I pulled the now super firm dough out of the fridge and shaped it into four 300g strands and braided it and put it in my pullman pan, at this point it filled the pan right to half way and proofed it at room temp for 7 hours, by that time the dough had doubled plus just a little.
Right before baking I washed it with a mixture of egg and whole milk then immediately popped it into a oven preheated to 380 and baked it for 40 minutes. I started with it on the middle shelf but it sprung a considerable amount and was getting too brown too fast so I moved it down a level. By the time it was done it was golden brown all over and temped around 208.
This rascal tastes great, super soft and buttery with all sorts of fermentation'y complexity, also you can really taste the cultured butter which lends an almost cheesy taste, more like the smell of raw dairy then cheese but kinda the same. You can't taste the bourbon but you can smell it for sure which I think is almost as good. I'm thinking this loaf has some serious french toast in ints future.