Sourdough Brioche – Janie's Mill

Name: Sourdough Brioche – Janie's Mill
Ingredients: 400 g Janie’s Mill Sifted Artisan Bread Flour (3 1/3 cups); 100 g Janie’s Mill Whole-Kernel Bread Flour (3/4 cup) (you may substitute Sifted Artisan for the Whole-Kernel if you like); 35 g Sugar (1/8 cup); 25 g Honey (1 tablespoon); 5 g Instant yeast (or Osmotolerant yeast, if available) (1 1/4 teaspoons); 10 g Salt (1 1/4 teaspoons); 225 g Eggs (about 4 large eggs); 150 g Whole milk (2/3 cup); 150 g Levain (about 3/4 of your levain or 3/4 cup); 225 g Butter, soft (1 cup or 2 sticks); 90 g Janie’s Mill Sifted Artisan Bread Flour (2/3 cup); 90 g Water, room temperature (1/3 cup); 9 g Sourdough starter (about 1 tablespoon)

www.janiesmill.com

This lovely Sourdough Brioche recipe from Pastry Chef Cati Molnar of Robert et Fils, a neighborhood restaurant in Chicago, uses Janie's Mill stoneground organic Sifted Artisan Blend flour and...

View full recipe on www.janiesmill.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.janiesmill.com.

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Ingredients

400 g Janie’s Mill Sifted Artisan Bread Flour (3 1/3 cups)
100 g Janie’s Mill Whole-Kernel Bread Flour (3/4 cup) (you may substitute Sifted Artisan for the Whole-Kernel if you like)
35 g Sugar (1/8 cup)
25 g Honey (1 tablespoon)
5 g Instant yeast (or Osmotolerant yeast, if available) (1 1/4 teaspoons)
10 g Salt (1 1/4 teaspoons)
225 g Eggs (about 4 large eggs)
150 g Whole milk (2/3 cup)
150 g Levain (about 3/4 of your levain or 3/4 cup)
225 g Butter, soft (1 cup or 2 sticks)
90 g Janie’s Mill Sifted Artisan Bread Flour (2/3 cup)
90 g Water, room temperature (1/3 cup)
9 g Sourdough starter (about 1 tablespoon)