The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brioche Sourdough

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Brioche au Levain (recipe)

May 29, 2008 - 7:35am -- foolishpoolish

Brioche Au Levain 

(makes 1 medium or 2 small loaves)   

Firm Starter

100g AP flour
50g (approx) water
50g ripe storage starter (mine is at 100% hydration)

Mix the flour and starter, adding just enough water to make a firm white dough ball.

Proof for 5 hours at room temperature or until well over doubled in volume.

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