I know it says "Pannetton" but I actually based it on my Brioche recipe and added the fruit/flavorings. So-don't add the fruit or flavorings and you have a great brioche recipe using sourdough as a base. (Brioche au Levain) I am not a purist, though , and actually add yeast,also, to shorten production time. There are only so many hours in a day.
If you want a very simple but effective recipe using commercial yeast, Floyd's recipe just works! I have used it literally dozens of time over the last few years.
Thanks everyone for your posts. This is all wonderful and very appreciated. I had done some searching yesterday and found the Lazy Mans Brioche and going to give this a try maybe this weekend. I love your panettone recipe clazar123! Going to use this one too! I am fairly new to sourdough so it is wonderful to have some help! After reading through as many posts as I could about everyones starters I think mine would be classed as 100% hydration. I am time poor as I work outside the home full time, but I am trying to do as much as I can with it when home. And I am totally addicted! This becomes a real passion! My problem with recipes is I prefer to work with cups or weights, not the percentages. I find that difficult to calculate. But once again thanks for your time to post recipes. It is lovely to be part of a network of like minded people.
(Every one of Thomas Keller's books republishes Jean-Louis Palladin's brioche recipe, and Keller's no slouch for perfection.)
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I haven't succeeded making brioche with sourdough, but I can't say I've tried it more than once or twice. I've had enough problems with commercial yeast leavening! I imagine you'd need one strident starter to make a successful go of it.
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Does brioche really benefit from sourdough? I'd think the subtleties sourdough imparts would be lost on such a rich dough.
All good dough has subtleties and sourdough is just one way of achieving that. A good fermentation with any yeast ( natural levain or commercial yeast) can give great results and brioche is no exception.
There is a common misconception that using sourdough as the levain automatically imparts a sour flavor to the final loaf. It depends on how the starter is maintained. All my breads are sweet,subtley flavored loaves with no sourness at all.
I bake on weekends but start the prep on Thursday evening. Thursday PM I take my starter out of the refrigerator and do a discard and feeding. Friday Am I do the same.This is usually enough to activate my starter for use. Friday PM I make a preferment with 1 c water,1 c AP flour and a few tablespoons of my active starter. Mix and sit overnight til Saturday Am when I make my dough, using this preferment. I've adapted my recipes to this method to get the maximum flavor. If I am strapped for time, I add instant yeast to reduce production time.
Yeah, everytime I make Panettone, Pandoro or Colomba...
Thanks mwilson, any chance of getting a recipe from you? Thanks!
What is the nature of your starter. how active is it? does double, triple, quadrule in how many hours and at what temp?
All my recipes use a 50% hydration starter that triples in 4hrs at 28C.
recipe:
25% sourdough (firm)
100% flour (half bread, half plain)
1% Malt
70% whole egg
12% sugar
3% honey
1.5% salt
70% butter
how much do you want to make?
to substitute egg whites with whiole milk? egg whites dry out the dough.
Good advice. I have recently wondered about this after seeing this result a couple of times...
Cheers Nico
I know it says "Pannetton" but I actually based it on my Brioche recipe and added the fruit/flavorings. So-don't add the fruit or flavorings and you have a great brioche recipe using sourdough as a base. (Brioche au Levain) I am not a purist, though , and actually add yeast,also, to shorten production time. There are only so many hours in a day.
http://www.thefreshloaf.com/node/26511/sourdough-panettone-2011finally-formula
For a variation of a yeasted brioche that is quite delicious:
http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche
If you want a very simple but effective recipe using commercial yeast, Floyd's recipe just works! I have used it literally dozens of time over the last few years.
http://www.thefreshloaf.com/recipes/lazymansbrioche
The search box on this site works pretty well so take a look around if these aren't what you want.
Thanks everyone for your posts. This is all wonderful and very appreciated. I had done some searching yesterday and found the Lazy Mans Brioche and going to give this a try maybe this weekend. I love your panettone recipe clazar123! Going to use this one too! I am fairly new to sourdough so it is wonderful to have some help! After reading through as many posts as I could about everyones starters I think mine would be classed as 100% hydration. I am time poor as I work outside the home full time, but I am trying to do as much as I can with it when home. And I am totally addicted! This becomes a real passion! My problem with recipes is I prefer to work with cups or weights, not the percentages. I find that difficult to calculate. But once again thanks for your time to post recipes. It is lovely to be part of a network of like minded people.
I usually post about Jean-Louis Palladin's brioche.
I call it the brioche to end all brioches.
http://www.thefreshloaf.com/node/24832/brioche-suggestions-improving#comment-182538
(Every one of Thomas Keller's books republishes Jean-Louis Palladin's brioche recipe, and Keller's no slouch for perfection.)
-
I haven't succeeded making brioche with sourdough, but I can't say I've tried it more than once or twice. I've had enough problems with commercial yeast leavening! I imagine you'd need one strident starter to make a successful go of it.
-
Does brioche really benefit from sourdough? I'd think the subtleties sourdough imparts would be lost on such a rich dough.
All good dough has subtleties and sourdough is just one way of achieving that. A good fermentation with any yeast ( natural levain or commercial yeast) can give great results and brioche is no exception.
There is a common misconception that using sourdough as the levain automatically imparts a sour flavor to the final loaf. It depends on how the starter is maintained. All my breads are sweet,subtley flavored loaves with no sourness at all.
I bake on weekends but start the prep on Thursday evening. Thursday PM I take my starter out of the refrigerator and do a discard and feeding. Friday Am I do the same.This is usually enough to activate my starter for use. Friday PM I make a preferment with 1 c water,1 c AP flour and a few tablespoons of my active starter. Mix and sit overnight til Saturday Am when I make my dough, using this preferment. I've adapted my recipes to this method to get the maximum flavor. If I am strapped for time, I add instant yeast to reduce production time.
Do what works and have delicious fun!