Скачать или смотреть The Secret to the Softest Sourdough Brioche (With Tangzhong!)

Learn how to make the softest, fluffiest sourdough brioche using the tangzhong method, a method borrowed from Japanese milk bread that makes sourdough brioche incredibly soft!
If you’ve struggled with dry or dense brioche, this might be the secret you’re missing.
📌 Full Recipe on the Blog: https://yourkitchenlab.com/soft-fluff...
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✨ Ingredients:
Tangzhong:
25 g all purpose flour
100 g milk
Dough:
310 g all purpose flour
3 whole eggs
40 g cane sugar
25 g milk
80 g active sourdough starter
8 g salt
120 g softened butter
Egg Wash:
1 egg yolk
1 tbsp milk
Instructions
Make the tangzhong: whisk flour and milk in a saucepan. Cook on medium heat, stirring until thick. Let cool.
In a stand mixer, combine flour, eggs, sugar, milk, starter, salt, and tangzhong. Mix until just combined. Rest 30 min.
Knead dough for 5 to 8 minutes. Gradually add butter and knead until fully incorporated.
Proof at room temperature for 2 hours. Then refrigerate overnight (8–16 hrs).
Divide cold dough into 4 pieces. Flatten each into a rectangle, fold the sides in, and roll up tightly. Place in greased pan.
Proof until doubled in size (5–6 hrs).
Preheat oven to 180°C (350°F). Brush with egg wash. You can also snip the top with scissors for a decorative effect. Bake for 30–40 min until golden.