Brioche from Tartine Bread (sourdough-poolish-ADY)
Nearly murdered my KitchAid to make this shreddably fluffy pillow of brioche. It's around 40% butter, leavened with a combination of sourdough levain, poolish plus a bit of dry yeast. IT SMELLED LIKE PEACHES ???? AFTER MIXING and the dough was literally a pillow. I made a mini loaf and a bunch of brioche tartlets (lemon parmesan thyme, mango pistachio cardamom, blueberry lemon curd).
The dough was really sticky after its overnight fridge rest and I think I may have overfermented it slightly by about 20 min. This dough moves so fast I might drop the amount of dry yeast even further next time. Using more flour during shaping plus degassing it plus a shorter proof seemed to help...? Thought it was a goner but it still rose a lot during the proof/in the oven and somehow... firmed up during the proof? IT'S MAGIC.