Get pleasure from baking sourdough bread? Do this enriched sourdough, which you may make right into a brioche loaf or use to make different candy sourdough bakes

• Preparation and cooking time
  • Prep:40 minutes
  • Cook dinner:30 minutes
  • plus proving
• Extra effort
• Makes 2 tin loaves or 1 giant plaited loaf

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Elements

• 200g lively sourdough starter (see recipe beneath)
• 3 eggs, crushed
• 125ml milk
• 500g sturdy white bread flour, plus additional for dusting
• 60g golden caster sugar or gentle brown sugar
• 100g unsalted butter, softened

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Methodology

• STEP 1

  First, be certain your sourdough starter is lively and bubbly. If it isn’t, feed it once more and put aside. You’ll be able to test it's prepared by placing a tsp of the starter in heat water – if it floats, it's prepared to make use of. Tip the starter, many of the egg (reserving a little bit if you wish to glaze it later), 1 heaped tsp salt and all the opposite components besides the butter, right into a bowl. Combine together with your palms to type a tough dough, ensuring all of the flour from across the bowl is combined in. You are able to do this in a tabletop mixer with a dough hook, in the event you want. Go away the dough lined with a moist fabric for 30 minutes.

• STEP 2

  Tip the dough onto a clear floor and knead for 15-20 minutes by hand, or 5-8 minutes in a mixer with a dough hook on a medium pace, till springy and shiny. Use your palms to work the butter into the dough – this may take about 5 minutes. At first, it’s going to appear to be it’s not coming collectively, however maintain working the dough by your fingers and it’ll change into clean and shiny. Type the dough right into a ball and put again within the bowl. Cowl and depart in a heat place for 2-3 hrs till practically doubled in measurement. Your dough is now prepared to make use of to make enriched breads, from cinnamon rolls and babka to candy buns and doughnuts.

• STEP 3

  To make two tin loaves, tip the dough onto a floured work floor and knead briefly, then spilt into two. Form the dough into two rounds, then depart for 10 minutes. Type the rounds into tough oblongs, then sit them in two 900g loaf tins. Go away the loaves out for one more 2-3 hrs or within the fridge in a single day till the dough has doubled in measurement once more. For a plaited loaf, place the dough within the fridge for an hour to stiffen, then break up into three, roll out into equal sized lengths of dough and neatly plait collectively. Elevate the plaited loaf onto a lined baking tray, cowl and depart at room temperature for one more 2-3 hrs or within the fridge in a single day, till the dough has doubled in measurement.

• STEP 4

  To bake, warmth the oven to 200C/180C fan/gasoline 6. Brush the highest of the loaves with the reserved crushed egg and bake for 30-35 minutes till golden brown. Go away the loaves within the tins to chill a little bit, earlier than transferring to a cooling rack.