Tartine Brioche — with Natural Leaven

 

As perfect combination goes, there is no better one than bread and butter.  The brioche, made in the notable French tradition of incorporating butter to the lean dough and exquisitely enriching and transforming them, is bread heaven.  Brioche is my all-time favorite, period, eaten at anytime of the day.

This recipe calls for natural leaven (a technique dating back over a century) and active dry yeast, and makes an extraordinary brioche in many ways. Using natural leaven is such a brilliant idea. Well, it’s not a bad deal for my sourdough starter colony to work a little harder for me since I’ve been dutifully feeding it for about two years. The use of leaven also extends shelf life for most bread, naturally. A sprinkle of active dry yeast makes the dough more freezer friendly. I am happy to have extra brioche dough on hand. Bring it to room temperature gradually, then shape and ready to bake in short notice, relatively speaking, in the age of instant gratification.

The brioche is not coyly sweet like most sweet breads. The taste is subtle and nuanced with a touch of sweetness. Leftover brioche, if you are lucky to have any, can be used for French toasts, croutons or bread puddings. This recipe is a keeper.

Note: I submitted this posting to yeastspotting.
 

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7 Comments

  • Reply
    He of Great Ambition
    October 31, 2015 at 12:01 pm

    Great post! Is that awesome recipe template available for download?

  • Reply
    flour.ish.en
    October 31, 2015 at 1:03 pm

    It's a jpeg image that can be captured like a picture. I also have it in Excel format. I can send it via email if you like.

  • Reply
    He of Great Ambition
    October 31, 2015 at 5:50 pm

    Excel woud be great! I never thought to organize stuff this way, but it makes the recipes so much easier. That's pretty much the only thing I don't like about the book. Thanks so much!

    illfavor@gmail.com

  • Reply
    Alex Buckner
    January 3, 2016 at 11:53 pm

    Wow this is awesome, thank you so much for putting there work into this awesome site! If there is anyway I could trouble you for a copy of this in excel that would be amazing! alexbuckner@msn.com

  • Reply
    flour.ish.en
    January 5, 2016 at 1:02 am

    Thanks for your remark. Will e-mail you a copy.

  • Reply
    Anonymous
    June 15, 2016 at 4:58 pm

    I love this recipe template, I was wondering if you could share an excel copy! imehdi+blogspot@gmail.com

  • Reply
    Tasty
    March 31, 2017 at 5:12 am

    May I have a copy of this recipe template as well? Thank you so much! supershavel@gmail.com

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