French sweet dough bread

Description

Initially I wanted to make a brioche to sourdough, but left butter sweet bread - large, flavorful, denser than brioche. With butter and jam - delicious!

Ingredients

Sourdough

50 g
Flour

400 g
Water

3 Tbsp
Milk

3 Tbsp
Sugar

3 Tbsp
Chicken egg

2 piece
Salt

0.333 tsp
Vanilla
Butter

100 g

Cooking

First feeding the starter, for this I usually add 3 tbsp flour and water, 1 tbsp sugar, stir thoroughly

Cover with holes or loosely wrapped plastic bag and left overnight in a warm place. (In the evening when the light bulb in the oven without heat for the night off and leave it there).

In General, you need to leave ferment for 12-16 hours before its revival in the ferment the bubbles appear

Next, sift 350 gr of flour

Fueled in yeast add eggs, 2 tbsp sugar, 1/3h. l of salt, vanilla to taste, softened butter

And the warm milk and the sifted flour. Knead smooth elastic dough, prisypaya table the remaining 50 grams of flour

Put in the oven, included pre-50 gr. on and off for 3 hours. The dough rises

During this time the dough twice obmenu.

It is elastic, soft, and pleasant to work

Actually, I read that brioche with the cooking stand 10 hours in the cold, then get warm in the heat - so she rises slowly and becomes tender when baking. I'm after a second of punching covered the dough and put it in the cold (on the balcony) for 3-4 hours, and then in a warm place for differential temperature for 1-2 hours

And it is more and more risen!

Inside filled with air, as if to say, like a void, I hope, evident. Pushing, feel like air bubbles burst, I would have said - the dough "breathe"

Since I initially hoped that you will get the brioche, then formed her, misted thoroughly with milk and left in the past should stay in a warm place for 2 hours

1 tbsp oil drain. slightly beat egg yolk and brush the bread

Pre-heat the oven to 180 degrees and bake bread for about half an hour in the oven, he very got up and lined! Already the form was to be seen, it's not brioche...

But what pink and highly fragrant bread!!!

A little cracked, I think I'd better bake a little bread in muffins cups and they will be smooth (I usually so with the bread and comes out) And then form such a tapered bottom, and the bread much up in the center stretches