The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brioche Starter

icarrillo89's picture
icarrillo89

Brioche Starter

I would like to start baking Brioche bread. I do not know where to begin. There are countless recipes online that use active dry yeast.

I would like to know if anyone has any recipes that I could use that incorporate fresh starter. What should the hydration of the starter be? 

Thanks,

Iris

Abe's picture
Abe

As brioche is an enriched dough you'll need a strong yeasty starter like a Lievito Madre. This is a stiff starter at 50% hydration and has strong leavening abilities. Michael Wilson is our resident expert in this field. Hopefully he'll see your question or you can PM him here

happycat's picture
happycat

Another fun and tasty option is Benny's milk bread (which he has done many times at diff levels of whole wheat as well)

https://www.thefreshloaf.com/node/68854/sourdough-hokkaido-milk-bread

icarrillo89's picture
icarrillo89

The fam loves it. I made slight modifications but here it is!

happycat's picture
happycat

Looks like it worked great for you. Lovely fluffy crumb.

To boost flavour you can always incorporate scalded grains. The scalding will keep them soft and sweeter.

icarrillo89's picture
icarrillo89

Great tip thanks.

clazar123's picture
clazar123

 

Floyd's is my "go to" recipe for brioche for many years. Floyd is our host and the creator/maintainer of this site.

THIS is a link to a hybrid (commercial yeast/starter) loaf I make.

NICO is another great baker on this site.

Or try THIS.

It is amazing what can be found in the search box!

Fresh Loaf has been around a long time,now and I know this question has been asked before. I hope this helps. Post some of your baking experience. It is ALWAYS interesting to see where people journey.

 

icarrillo89's picture
icarrillo89

This is very helpful. I can't wait to try one of these recipes next! Yes there are so many posts. I appreciate you calling these out for me.