Buttery Sourdough Spelt Brioche Bread
Spelt flour and a sourdough starter lend an earthy aroma to buttery, soft and tender brioche bread!
Servings 4 people
- 1 1/2 cups plus 1 Tbsp. Spelt Flour 250 grams
- 1 1/2 cups plus 1 Tbsp All Purpose Flour 250 grams
- 3/4 cup plus 1 Tbsp Milk, cold 200 grams
- 2 Eggs, cold about 100 grams
- 1 tsp Salt 10 grams
- 1/4 cup Ripe sourdough starter about 78 grams
- 1/4 cup Sugar 50 grams
- 11 Tbsp Butter, slightly softened 150 grams
Fermenting the Dough
Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.
Shaping and Proofing the Dough
Take the dough out of the bowl and gently flatten to a rectangle shape no wider than the loaf pan you are using to bake it in. Roll the dough towards you, tucking as you go. It doesn't need to be really tight, just secure. Seal the edges with your thumb or heel of your hand.
Butter the loaf pan and cover the bottom (not the sides) with parchment paper and butter that too to keep the bread from sticking.
Place the dough seam side down in the pan and proof in a warm spot in your kitchen. On top of the stove with the stove turned on is a good way to proof the dough. Proof for 90 minutes or up to 2 hours if needed until the dough has expanded by about 30%.
Once the dough is proofed, brush the top with a beaten egg. Sprinkle with coarse sugar or regular sugar. Cut a slit down the middle to "score" the dough so it will rise in the oven. Use a bread lame or small serrated knife.