Dear mum,
thanks for being here for me
and for every Sunday’s cup of tea
An usual present for today
for me it’s simply not okay
So, I baked for you, what a surprise!
It’s neither cake nor made with rice
a brandnew brioche from #brotokoll
pure happiness for mothers all (you see I am not native, haha)
Without commercial yeast Oh Lord!
That’s cool like a movie with Harrison Ford
Marbled with cocoa that’s fantastic
and believe me the taste is really bombastic
It comes from my heart for all what you do
Hey Mum thanks and I love you
Happy Mother’s day . . .
Father’s day, Birthday, Valentine, Name day, Easter, Christmas, Spring, Sommer, Autumn, Winter, Kids day, 1st we-have-met -day, Anniversary, I-still-love-you-day, I-am-so-sorry-day, Just-for-me-day, I-just-don’t-care-about-an-other-diet-day…
The latest #brotokoll creation will fit perfectly any occasion and will transform yourself into everybody’s darling, on condition that you have a slice of this yummy brioche to offer (but that should not keep you from baking it for yourself. Who would ever refuse real soulfood?)
So if for any reason you are still searching present and poem for the upcoming Mother’s day – you landed here just in time (and if anybody really recites the poem above – it’ll be on your head! But I am very looking forward to some impressions of your mums’ recations).
Brioche – without commercial yeast ? No way . . .
Really? I have good news for all of you, who either don’t get thrilled by an over-yeasted taste or even suffer from (digestive) problems when it comes to any kind of bread or baking stuff leavened with commercial yeast.
For Everybody’s Darling it’s all in your hands – right from the beginning. All you need is natural leavening power of wild yeasts that are grown within just a few days and end up in a magical liquid called “wild yeastwater” (you are new to yeastwater? HERE is everything you need to know about it).
You see? I really love sayings like “no way”. This is just a matter of OOTBV. The “Out-Of-The-Bread-View”. That’s the #brotokoll approach. Nothing more to add.
Retarded fermentation . . .
Everybody’s Darling’s beauty requires an extended relaxing sleep for 10-16 hours in the fridge. Why? Well, retarding the dough will let us end up with a much deeper aroma profile (which needs time to be developed). And also very important: we provide the wild yeasts with enough time for developing and reproducing themselves. Moreover, they start digesting and decomposing certain flour components, that are burdening our digestive system (hence: say bye bye to wheat demonization).
By the way, as we are talking about flour: the main used flour in this recipe is French T55. A lot of French star bakers are baking their best croissants and brioches with it. And Everybody’s Darling deserves it as well.
Same-day-bake?
You can’t always plan your life according to your baking schedule (does this problem sound familiar to you?). There is certainly a way for mixing and baking the brioche in one day. You don’t even have to adapt any of the ingredients’ quantity. Just have in mind that your final proof will be longer, taking about 5 to 8 hours. As our pre-dough already needs more than 18 hours until it is ready to be used, we are again on a safe side in terms of digestibility: The previously mentioned flour components (keyword: FODMAP s … Fermentable Oligo-Di-Monosaccharides and Polyols) that are causing troubles for our digestive system, are usually eliminated within a leavening period of 4-6 hours.
Kentucky fried chicken*? (*this is not an ad)
No. . . A lucky free chicken
No worries, I am aware of this headline and it was not placed by an error. Whenever, wherever and however it is possible, I am using organic ingredients for cooking and baking. In my opinion this is a matter of personal conviction and I see the support of local organic farmers (who are sustainably caring of our future) as an incredibly important contribution to society (too philosophical? Well…I am Austrian AND Greek).
When it comes to eggs I really want to remind you of purchasing free-range ones. Imagine you’d have to work together with 10 colleagues, while sharing a total space of 1 (ONE) square meter – without daylight. So…if you can afford a smartphone for several hundreds of Euros, it might not be a big deal to spend one or two Euros more on organic eggs. From: a lucky free chicken…
Everybody’s Darling
And now: Speed up with your wild yeastwater – Mother’s day is close and Everbody’s Darling is waiting to be baked (I am looking forward to seeing your results! Post them on Instagram or Facebook – but don’t forget to tag them with: #brotokoll).
Ready, set, go!
Have fun with this dream of a “cloudy cotton field brioche”!
And mum…I love you!
Happy baking!
- 105 g Tipo 0 (alternative: W700, Type 550, T65) available at bongu.de
- 105 g Wild yeastwater active
- 305 g T55 Gruau Extra available at bongu.de
- 80 g Milk cold, preferably organic
- 80 g Water cold
- 70 g Butter cold, preferably organic
- 75 g Icing sugar
- 10 g Honey preferably organic or regional
- 50 g Egg yolk preferably organic
- 20 g olive oil
- 5 g Salt
- 1 pinch Bourbon Vanilla
- 1 pinch Orange zest grated
- Cocoa powder optional: for a marble effect
- Coarse granulated sugar optional: for finishing
- 1 Egg yolk optional: for egg wash
- some Milk optional: for egg wash
- 1 pinch Sugar optional: for egg wash
TA (Hydration) TA 169 (69%) Ingredients
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105g Wild Yeastwater (active)
For the first stage of your yeastwater predough, mix a third of the indicated flour and yeastwater quantity (35g each) and let it ferment in a high bin or container for 8-12 hours at 25-28 degrees Celsius (the pre-dough should double in size). Now add the second third (35g flour and 35g wild yeastwater), cover the bin or container and let the mixture rest in the fridge overnight (at 4-5 degrees Celsius) for 6-12 hours (no worries if you have to extend that time for any reason). On „mixing day“ of your Brioche, take your pre-dough out of the fridge and incorporate the last parts of flour and yeastwater (again 35g each). Now the Poolish (your yeastwater pre-dough) has to ferment a last time at room temperature until it doubles in size and you can see bubbles on the predough’s surface (depending on your yeastwater’s power and activity, this may take between 3 and 6 hours).
305g T55
80g Milk
80g Water
70g Butter
75g Icing sugar
10g Honey
50g Egg yolk
20g Olive oil
5g Salt
1 Pinch Bourbon Vanilla
1 Pinch Orange zest
For the main dough: mix your wild yeastwater Poolish with milk, flour, icing sugar, Bourbon vanilla, orange zest and half of the indicated water quantity (40g) at lowest speed level with your kitchen machine. Now, increase the speed level for a total of 12-15 minutes while adding step by step at first the egg yolk, followed by the remaining water (40g) together with salt. As soon as you can see and feel a good gluten development (touch the dough for a window pane test and check if all the sugar has been dissolved) add the butter in pieces at low speed. Once incorporated, mix in the olive oil and increase the kneading speed again for 30 seconds. The end temperature of your dough should be around 25 degrees Celsius – most importantly: make sure that it does not exceed 27 degrees Celsius (therefore remember to use: cold water, cold milk and cold butter; this gives you a better temperature control as the kneading process is quite long). You are ready? Place the dough into an oiled container for about 30 minutes.
For a marbled Brioche version, cut off 30-50% of the dough with a dough spatula and mix it at low speed level in your kitchen machine with cocoa powder achieving your desired color intensity. Let the colored dough rest in a seperate oiled dough container.
Optional: 1 egg yolk, some milk and a pinch of sugar for the egg wash
On the next day remove moulds or pan from the fridge. Let the Brioche ferment further at room temperature until it reaches almost the top of the moulds or the pan (approximately 2cm below the top). Depending on the retarded fermentation and the activity of your wild yeastwater this step may take between 2 and 5 hours. In the meanwhile preheat the oven at 170 degrees Celsius for 45-60 minutes. For a beautiful finish, a couple of minutes before the bake, brush the Brioche with the egg wash (just mix one egg yolk with some milk and one pinch of sugar) and sprinkle the coarse granulated sugar onto it. Ready? Bake the Brioche for 38 minutes (1kg bread pan) or 28 minutes (250g Panettone mould) until you reach a core temperature of 94-98 degrees Celsius. And now? Relax, let it cool down grab some Brioche and enjoy it.
HERE are all infos you need about wild yeatwater.
The indicated ingredients allow you to build a total dough quantity of 900g. The indicated hydration does not include the egg yolk as liquid.
After cooling down, your brioche will stay fresh far longer within a plastic wrap.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
