Whole-wheat Parisian Brioche
250 g whole-wheat flour
150 g type 0 Manitoba flour (white bread flour)
200 g softened butter, cut in pieces
150 g liquid sourdough
50 g milk
80 g brown sugar
1 pinch of salt
Dissolve the liquid sourdough at room temperature in barely tepid milk.
Start mixing and add in the flours, sugar and eggs. Continue kneading until the dough pulls away from the sides – if you’re working in a bowl – or until it pulls together and looks smooth and elastic.
Add the butter and salt and continue kneading until the dough is even smoother and more elastic (bear in mind it will stay slightly sticky, you can use a silicon or metal scraper to help you handle the dough).
Cover with a clean cloth and rest in a warm place for 4-6 hours or until doubled.
Knock out the air, knead some more and divide into seven pieces of equal size – use a scale to weigh the whole dough and then weigh each piece ;)).
Form each piece into a ball and arrange them next to each other to fill a plum cake mould 24-26 cm in length.
Let rise for about 1 hour at room temperature away from draughts, then place in the fridge and rest overnight.
The next morning take the mould out of the fridge and let rise again for 1 to 2 hours.
Brush with a little milk and bake in a pre-heated oven for about 30 minutes at 180° C for the first 10 minutes, then at 170° C for the remaining time.
In cooperation with Vaniglia Cooking