I've been making sourdough loaves since the beginning of the pandemic and I have been afraid to branch out, but have wanted to make something softer. This is the perfect recipe. I can't wait to try it! And it makes two, which is perfect. I can keep one for me and I can gift one to my neighbor!! Thank you SO MUCH!!
HI... Just wondering if one can make the recipe with a portion of Ancient Grain(s), i.e., Kamut, spelt, einkorn, etc., or even White Whole Wheat? Thank you very much for your kind reply! I would appreciate any suggestions that you may have.....Judy
You could store at room temp for up to a day, but no longer than that since it contains eggs. After that you could refrigerate for up to 5 days, or freeze for up to 1-3 months (depending on how cold your freezer is).
I am a fool and attempted to knead the dough by hand. I was able to get it to pass the windowpane test after an hour or so of an arm workout. Here's to hoping it turns out as well as yours!
Just tried this recipe. It smells and tastes good. But slightly tart. I wonder if its because of the (unfed) SD or I let it rise too long (rise triple 😅😅 because my loaf pan apparently was a lot bigger than in the video). Thanks for the good recipe 👍🏻
On the final 2 to 8 hours of fermentation, is the fermentation done as long as the dough doubled in size? The height of the baking vessel is different and maybe not everybody's dough will rise above the baking tin I think? 🤔 Thank you so much much for sharing your recipe. I love brioche and sourdough baking method! This is the best of both worlds.
Do your loaves have a nice oven spring? Sometimes sourdough will look like it hasn't risen, but then you bake it and it puffs up nicely. Your loaves just need to puff up over the sides of the pan. But if they haven't risen much at all, there could be something else going on. Perhaps your starter wasn't very active, or your house was too chilly? Sometimes it could take more than 8 hours for sourdough to rise depending on different things, but if they have puffed up significantly, I would go ahead and try baking them and see if you get a good oven spring. Hopefully that makes sense!
Since you are using a large amount of discard and let it proof over a long period of time, does the bread taste very sour? I am surprised you are using whole eggs at not just the yokes. Any reason for that? Thank you for the recipe.
Gabriel Cristea The Brioche isn’t extra sour for me. The first bulk rise is done in the fridge, so that slows down the fermentation enough that it doesn’t get super sour. But other factors will affect how sour it is: how mature your starter is, how warm your kitchen is, etc. While I was doing research for this recipe, it looked like most recipes called for whole eggs, and some added in an extra yolk or so.
Hai.. I tried your recipe. Each step and amount of ingredient. Sour taste is stronger than sourdough bread with less starter or sourdough pancake with baking powder.
@@ButteredSideUp yes if it is active, it is not Discord and you shouldn’t say active but unfetter because that’s confusing to people people that are beginners like me.
It depends on why it’s wet! If your flour lacks sufficient gluten, adding more flour will help to make the dough drier, but it won’t be exactly the right texture. If your dough was wet because the butter or other ingredients were too warm, placing the dough in the fridge should firm it up. If your dough started out fine, but became wet after fermentation, it means it was over fermented and the gluten broke down too much. It may help to salvage it by adding more flour, but you might be better off turning it into fried doughnuts or pancakes/waffles!
I can tell I've always put the butter straight into the mix melted along with everything else except flour. Mixed it all with a hand mixer and then introduced the flour in the end and mixed with a metal spoon. I didn't knead it just folded it 2-3 times with a spatula (not a proper stretch and fold) and I've always produced airy and fluffy brioches like the one I made this morning. I don't see the difference in putting the butter in afterwards, I've not seen it make a slight bit of difference and I've been baking for the last 7-8 years obsessively.
I’ve been under the impression that discard is synonymous with starter, but I’m realizing now perhaps that’s not the generally recognized definition...?
@@ButteredSideUp A discard is a "not fully active sourdough starter". Something you would "discard" for different reasons. Do some research to understand better the matter, especially if you want to post more videos about sourdough. Good luck!
@@zhifez I'm so sorry! I wasn't aware that the term "discard" is used exclusively for inactive starter. I general, if a sourdough recipe doesn't have an extra leavening agent (such as yeast or baking soda), it's not a good idea to use inactive starter. I updated the video title/description to take out the term discard - thank you guys for pointing out my mistake!
Get my sourdough digital cookbook! bit.ly/butteredsideupsourdoughebook
This is such an easy to understand explanation!! Thank you!!
I've been making sourdough loaves since the beginning of the pandemic and I have been afraid to branch out, but have wanted to make something softer. This is the perfect recipe. I can't wait to try it! And it makes two, which is perfect. I can keep one for me and I can gift one to my neighbor!! Thank you SO MUCH!!
Softer sourdough is amazing! I think you’re really going to enjoy it! 😊✨
Making this soon ❤
beautiful!
Loved your simplicity ty so much new subscriber
So happy you enjoyed it! Welcome!! 😊✨
Gorgeous thanks for sharing!!
Ithink your video is made pretty well. I will try to bake my brioche after your recette. thank you!
HI...
Just wondering if one can make the recipe with a portion of Ancient Grain(s), i.e., Kamut, spelt, einkorn, etc., or even White Whole Wheat? Thank you very much for your kind reply! I would appreciate any suggestions that you may have.....Judy
Love Brioche, never made bread at home but I think I'm gonna try it after watching this. Thanks for the recipe and just subbed!!❤
Thank you so much for the sub! ✨ You’re going to love homemade brioche. 😊
If I wanted to make a levain for the 480g of starter, how much starter should I start off with?
You could either do 160 grams each of starter, flour, and water, or 80 grams starter, 200 grams each of flour and water, etc.
Beautiful bread. How long do they stay fresh in the refrigerator or at room temperature. Thanks
I would say a day or two at room temp, a week in the fridge.
Great!
Just made this! Turned out great! How do you recommend we store this? Room temp? Or freeze?
You could store at room temp for up to a day, but no longer than that since it contains eggs. After that you could refrigerate for up to 5 days, or freeze for up to 1-3 months (depending on how cold your freezer is).
I am a fool and attempted to knead the dough by hand. I was able to get it to pass the windowpane test after an hour or so of an arm workout. Here's to hoping it turns out as well as yours!
Wow, that’s impressive! I’m hoping all that work pays off!
Just tried this recipe. It smells and tastes good. But slightly tart. I wonder if its because of the (unfed) SD or I let it rise too long (rise triple 😅😅 because my loaf pan apparently was a lot bigger than in the video). Thanks for the good recipe 👍🏻
Would this recipe work with high gluten flour?
On the final 2 to 8 hours of fermentation, is the fermentation done as long as the dough doubled in size? The height of the baking vessel is different and maybe not everybody's dough will rise above the baking tin I think? 🤔
Thank you so much much for sharing your recipe. I love brioche and sourdough baking method! This is the best of both worlds.
Doubling should be a good indicator. But I would recommend using a loaf pan that is similar in size to the ones I used (9x5).
@@ButteredSideUp thank you thank you thank you!
Great recipe. Really easy to follow along.
I'm so glad you found it helpful!
Thanks for the recipe.. :) I am trying it now.. Anyway, is it okay if I put it in the fridge for more than 12 hours?
You could go a few hours extra! If you go days longer, the gluten may start to break down more and you'll get a different result.
nice
0:50 You weren't kidding. 😋
What if my loaves don't double in 8 hours? Do I raise the dough until it doubles regardless?
Do your loaves have a nice oven spring? Sometimes sourdough will look like it hasn't risen, but then you bake it and it puffs up nicely. Your loaves just need to puff up over the sides of the pan. But if they haven't risen much at all, there could be something else going on. Perhaps your starter wasn't very active, or your house was too chilly? Sometimes it could take more than 8 hours for sourdough to rise depending on different things, but if they have puffed up significantly, I would go ahead and try baking them and see if you get a good oven spring. Hopefully that makes sense!
Since you are using a large amount of discard and let it proof over a long period of time, does the bread taste very sour?
I am surprised you are using whole eggs at not just the yokes. Any reason for that?
Thank you for the recipe.
Gabriel Cristea The Brioche isn’t extra sour for me. The first bulk rise is done in the fridge, so that slows down the fermentation enough that it doesn’t get super sour. But other factors will affect how sour it is: how mature your starter is, how warm your kitchen is, etc.
While I was doing research for this recipe, it looked like most recipes called for whole eggs, and some added in an extra yolk or so.
Hai.. I tried your recipe. Each step and amount of ingredient. Sour taste is stronger than sourdough bread with less starter or sourdough pancake with baking powder.
Is that sourdough discard or active sourdough starter?
Jacqueline Chetty I use discard and starter interchangeably, but perhaps that’s faulty terminology!
She used starter here. That is not discard.
@@ButteredSideUp yes if it is active, it is not Discord and you shouldn’t say active but unfetter because that’s confusing to people people that are beginners like me.
My dough came out too wet. Should I add more flour?😅
It depends on why it’s wet! If your flour lacks sufficient gluten, adding more flour will help to make the dough drier, but it won’t be exactly the right texture. If your dough was wet because the butter or other ingredients were too warm, placing the dough in the fridge should firm it up. If your dough started out fine, but became wet after fermentation, it means it was over fermented and the gluten broke down too much. It may help to salvage it by adding more flour, but you might be better off turning it into fried doughnuts or pancakes/waffles!
Why do I need more flour?
How many in grams butter ?
227 grams.
This is the best sourdough brioche recipe I have ever made. It is so fluffy, soft, and flavorful. Will you marry me ?
Can you use this recipe to make hamburger buns instead?
I haven't tried it, but I'm sure you could! That sounds lovely!
@@ButteredSideUp Thank you for the reply! I’ve been binge watching your videos lately. ☺️
❤
Tq dear and you are very beautiful like pink rose 🤗🤗
I can tell I've always put the butter straight into the mix melted along with everything else except flour. Mixed it all with a hand mixer and then introduced the flour in the end and mixed with a metal spoon. I didn't knead it just folded it 2-3 times with a spatula (not a proper stretch and fold) and I've always produced airy and fluffy brioches like the one I made this morning. I don't see the difference in putting the butter in afterwards, I've not seen it make a slight bit of difference and I've been baking for the last 7-8 years obsessively.
I'm happy that that method works for you! ❤
I feel like the way she’s standing in her stance she’s trying to turn me on about bread lmao. It’s working
Your name is eric????
Erica.
🙏🏻🌹🙏🏻
That does not look like a discard to me...but great recipe, thank you
I’ve been under the impression that discard is synonymous with starter, but I’m realizing now perhaps that’s not the generally recognized definition...?
@@ButteredSideUp A discard is a "not fully active sourdough starter". Something you would "discard" for different reasons. Do some research to understand better the matter, especially if you want to post more videos about sourdough. Good luck!
Yeah I agree. And I had to find out only after using 480g of my discards and failing miserably with a gigantic and ultra wet dough. 😓
@@zhifez I'm so sorry! I wasn't aware that the term "discard" is used exclusively for inactive starter. I general, if a sourdough recipe doesn't have an extra leavening agent (such as yeast or baking soda), it's not a good idea to use inactive starter. I updated the video title/description to take out the term discard - thank you guys for pointing out my mistake!
I'm only here because she cute
Why ingredients in grams and butter in cup?
Can i use 50% whole wheat flour in this recipe?
You could try, but the final result may be more dense!