Brioche with Sourdough
Brioche with sourdough - Fluffy pastry with super soft crumb. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The brioche with sourdough becomes wonderfully smooth with butter! In addition, butter is often unjustly banished, because it provides important fat-soluble vitamins, including vitamin A. It supports vision and can benefit the skin. If the butter is made from pasture milk, it even contains a notable amount of healthy unsaturated fatty acids. Thanks to the Type 1050 wheat flour, this brioche also has a bit more digestive fiber to offer than the conventional variety.
Depending on the type of flour you have at home, you can also bake this brioche with sourdough with a different flour. The wheat flour type 1050 can be exchanged 1:1 with spelt flour type 1050.
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 4.2 g | (17 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 2.2 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 5.5 g |
Ingredients
- Ingredients
- 2 ozs Sourdough -starting material (wheat sourdough)
- 6 ½ ozs Whole wheat flour
- 2 ozs lukewarm water
- 19 ¾ ozs Bread flour
- 3 Tbsps honey
- 3 eggs
- 5 ¾ ozs Oat Milk
- ¼ oz salt
- 8 ozs butter
- 1 Egg yolk for coating
Kitchen utensils
Preparation steps
Mix well sourdough starter, whole wheat flour and water and let stand covered for 3-6 hours at room temperature.
For the main dough, combine wheat flour type 1050, honey, eggs, ready-made sourdough, oat drink and salt in a bowl and knead well. Gradually add butter in pieces and knead for at least 10 minutes. Form the very sticky dough into a ball, put it in a bowl and let it mature covered at room temperature for 4 hours. For the first 2 hours, stretch and fold the dough every 30 minutes (for a total of four times). After the 4 hours, let the dough rest overnight in the refrigerator.
The next day, transfer the dough to a work surface, cut 8 pieces of dough and shape them into balls. Line 2 loaf pans with baking paper and place 4 dough balls in each. Cover mold and let rest in a warm place for 2-4 hours.
Mix egg yolk with 1 tablespoon water and brush the brioche balls with it. Bake in the preheated oven at 220 °C / 425 ˚F (convection oven 200 °C / 400 ˚F) for approx. 30 minutes.
