Where to start, da dove cominciare?
A few weeks ago I realized I had never made a sourdough brioche, and I felt compelled to learn this difficult art. Cause a sourdough bread that can hold that amount of eggs and butter is a true miracle. A brioche has generally something like a 50% eggs. C’mon, doesn’t it sound completely nuts? And it also contains about 20% butter. Now, I know for a fact that shortening and gluten don’t exactly go together well (unlike ebony and ivory). And, yet, a properly made brioche is so light and so perfectly risen that seems to defeat gravity. This is why I had to do it, no time to fool around it anymore.
Just while I was thinking all that, I see a yeast-based Italian-style brioche from bread master Nuccio Gatto. The recipe was new and he hadn’t yet published on his blog, so he was so nice to give it to me in private. Now you can find a variation of it here. Italian brioche dough generally uses milk instead of water, and Nuccio’s variant is unique because it uses soia milk instead of regular milk. This has nothing to do with food preferences… as Nuccio taught me, soia milk does something good to the dough, so to me it is definitely a keeper in this type of preparation. [Read more...]