sourdough eggless brioche and danish!!

Ha, I only do bread and only do sourdough! And this as beyond as Ive ventured so far... I used to make my own flaky pastry and commercial yeasted. By Im trying to go full artisan style these days, and the brioche thing is well, just bread with a ton of butter! Thanks :)

I have no issues sharing recipes, but I got shunned recently for not being on top of the bakers percentage thing,           (I intend to shortly :P ), and as you can see with my terrible baking as a result.... You know once upon a time there were not digital scales, and no thermometers and fancy equations and people still made fabulous bread, go figure...?!

So anyhow, after my little rant, I do value consistent product and hope to go into small production soon- ish, and all my guiding books and the bread dons of the world all recommend for sanity and good work flow; weights and formulas are best :) I'll do it, promise.

RECIPE: This is a 100% sourdough recipe, using liquid leaven; 50/50 organic whole rye and organic white spelt, at 100% hydration. Brioche is basically soft cakey bread with a 50% butter portion (according to 100% flour weight, which Ive calculated for) and usually has a 50% egg component also. Which has been removed here.

Sourdough Eggless Brioche

Leaven should be refreshed a couple of times before hand to reduce acidity

eg; @ 12 - 6hrs prior - refrigerate, and then again 2 or 3hrs before @ room temp. Make sure leaven is ‘peaking’ before mixing. Ingredients should be on the cold side. Combine linseed gel, yoghurt and milk; add as one. Dough should be mixed til strong and stiff (not too wet) before adding butter.

 5 cups organic unbleached white bakers flour

1 ¼ cups leaven (flour/s water)

½ cup linseed gel/water (1 tblsp linseed soaked in ¾ cup filtered water for 40min)

3 tblsp yoghurt

½ cup milk

1/3 cup filtered water

4 tblsp brown sugar

2 tsp salt

385g cold softened butter

Beat cold butter with a rolling pin to make pliable - do not heat. Incorporate butter in bits, dough will shred initially and then become satiny once all butter is fully incorporated. Allow bulk proof 3 - 4hrs til double with 2 or 3 folds to degas and strengthen. Refrigerate overnight with plastic wrap pushed down around dough so no air gets in. Shape cold next morning, lightly floured to avoid sticking and tearing (try not to incorporate bench flour). Let proof 3 - 4hrs, do the poke test. Bake @ 190- 200C til dark golden, about 25 to 35mins depending on the oven. It needs a full bake otherwise it will collapse.

Filling; blend in processor til crumble texture

1 cup chopped dark chocolate

¾ cup chopped pan roasted pecans

¼ cup brown sugar

100g butter

Fillings can be a bunch of different things and I will get back later if you like :)