a different brioche recipe

Work has been very busy.  Overwhelming so.  There is not much I can do about that but do each task and go forward.  But things like a cup of tea after work, a pot of tea before work, skateboarding with the family, spinning with a Small Mister in my lap, working on a sweater while watching a video with my Beloved all help.  I find it is the small things that really seem to matter.  The small things get you through.  

Kneading bread is huge, in any form.  Today I made my everyday bread.  Earlier this week I made brioche again.  I like the pastries I can make with it.  The last brioche recipe was not as good as I wished it to be.  It was fussy and dried out quickly.  But the pastries it made were very good, especially if they were moist.  

I decided to try a different recipe I have.  The first time I made it, there was a bit of whole wheat added.  The second time, it was all white flour.  Both were very good.  I was much more pleased with the final out come.  In someways, I liked the one with a touch of whole wheat the best.  The wheat flour was a fine grind from Fairhaven Mills.  I would do that again.  This first batch, I just kept simple.  Simple just said this was a better recipe.  I will make this one again.

brioche

sourdough starter

3/4 cup water

1 cup flour

1/4 cup water

6 eggs

6 tablespoons sugar

1 1/2 cups butter

1 tablespoon salt

5 1/2 cups of flour

The night before, mix the starter, 3/4 cup water, and 1 cup flour together in a large bowl.  Cover and let sit in a warm place.  In the morning, this should be very bubbly.  Remove a couple tablespoons of starter for next time.

To the starter, add the water and sugar.  Mix well.  Mix in the eggs.  Mix in the butter.  Mix in 3 cups flour.  Cover and let sit for a couple hours.  It should be bubbly and look like pancake batter.

Mix in the rest of the flour and the salt.  The dough will be very moist.  I beat it hard with my wooden spoon.  You do not wish to add anymore flour if you can help it.  Put the dough in a ziploc bag that has room and let sit in the refrigerator for 24 hours.  Most of the time, I divide it in half and put half in the freezer.

Take the dough out of the refrigerator.  Butter two muffin tins.  You wish 12 large muffins.  Divide the dough into four.  With three of the portions, divide into four each. Roll each portion into a ball and dredge in sugar.  Put into the muffin tin.  With the remaining portion of the dough, divide into 12 portions.  Roll each into a ball, dredge in sugar, and place on top of on of the larger balls.  Let rise for at least 2 hours or until puffy.

Preheat the oven to 350 degrees Fahrenheit.  Back 30 minutes or until golden.

Not perfect looking but tasty.  The sugar on the bottom carmelized a little bit and is quite nice.  Small Mister had to help by touching each ball of dough.  It slowed me down a bit but the smiles were lovely.