Exploring Brioche

A Delicious Adventure with Pasta Madre

Hello, bread lovers! Today, I want to share my recent bake with you. I’ve been craving something nice for sandwiches, so I decided to make one of my favorite breads: brioche. But this time, I’m adding a twist by using pasta madre. Let me take you through this delicious journey!

What is Pasta Madre?

Before we dive into the recipe, let’s talk about pasta madre. It’s an Italian sourdough starter, similar to a traditional sourdough starter but with its own unique characteristics. I’ve been experimenting with pasta madre in various breads, not just Italian ones, to see how it affects the texture and flavor. It’s different and a lot of fun!

The Brioche Adventure

Now, let’s get to the brioche. This dough is going to be wet—let’s get that out of the way right now. If you find you need to add flour, do it a tablespoon at a time, and make sure it’s fully incorporated before deciding to add more.

You’ll be using softened butter for this recipe, not melted. Let me explain the difference: softened butter adds richness and a tender crumb to the dough, while melted butter can make the dough too greasy and harder to manage. To incorporate the butter, take your time and add it a tablespoon at a time. You don’t have to be exact, but you want to give each tablespoon a chance to fully work into the dough before adding more. This prevents the dough from breaking apart and sliding around the bowl. If you add the butter too quickly and the dough comes apart, it will eventually come back together—but it will take a lot more work and could result in tougher bread.

This isn’t a yeasted recipe, so it will take longer to proof on the counter. Be patient! When you’re done mixing, you should have a strong windowpane—it’s really fun to play with, especially with a wet dough like this, though it’s not always easy to achieve.

When you’re ready, turn the dough out onto a lightly floured surface. Divide it if you wish. I made this amount because I wanted to fill my Pullman pan, but it will also make two smaller loaves in standard loaf pans. Depending on the size of your loaf pan, you might find it a bit much for just one loaf. If that’s the case, you can always adjust accordingly.

The Recipe

Without further ado, here’s the brioche recipe using pasta madre:

Brioche with Pasta Madre

Ingredients:

• 150g pasta madre (refreshed)
• 525g bread flour
• 100g sugar
• 250g unsalted butter, softened
• 5 eggs
• 100ml milk
• 1 tsp salt

Instructions:

1. In a large mixing bowl, combine the bread flour, sugar, milk, and pasta madre. Mix until just combined. Cover the bowl and let the mixture rest for 30 minutes.
2. After resting, add the eggs one at a time, mixing well after each addition. Then add the softened butter and salt. Knead the dough (either by hand or using a stand mixer with a dough hook) until it becomes smooth and elastic. This may take about 10-15 minutes.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Once the dough has risen, gently punch it down. Shape the dough into a loaf or individual rolls as desired. Place the shaped dough in a greased loaf pan or on a baking sheet. Cover and let rise again for 1-2 hours, or until noticeably puffy.
5. Preheat your oven to 375°F (190°C).
6. When the dough has finished its second rise, brush the top with a little beaten egg for a shiny finish (optional).
7. Bake the brioche in the preheated oven for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Creating Your Own Pasta Madre

If you’re interested in creating your own pasta madre, here’s a simple method:

1. Mix 100g of whole wheat flour with 100g of lukewarm water in a clean jar.
2. Cover with a cloth and let it sit at room temperature for 24 hours.
3. After 24 hours, discard half of the mixture and feed it with 50g of whole wheat flour and 50g of water. Mix well.
4. Repeat this process daily for about 5-7 days until you see consistent bubbling and a pleasant, sour smell.
5. Once established, you can maintain it by feeding it once a day if kept at room temperature, or once a week if refrigerated.

Experimenting with Pasta Madre

I encourage you to not just limit pasta madre to Italian breads. Try it in your regular sourdough recipe and see how things work out. The unique flavor and texture it brings can be a delightful surprise in various types of bread.

Happy baking, everyone! Let me know in the comments if you try this brioche recipe or if you experiment with pasta madre in other breads. I’d love to hear about your experiences!