Dark chocolate sourdough brioche.


…Lately, I have been looking up the sourdough recipes that would only take one day to make… 

So I decided to experiment on sourdough brioche loaf with dark chocolate and a hint of toasted coconut.  This brioche bread was designed to achieve a slightly custardy texture in the middle; therefore, more eggs were used in this recipe than the classic brioche.

This sweet bread was made with 20% einkorn flour and 80% bread flour.  I added mashed banana to the recipe because I wanted it to be very soft, moist, and naturally sweet.  A small amount of jasmine tea was infused in milk overnight to create a complex flavour profile and rustic visual to the bread dough. 

A combination of poolish and levain in the dough can significantly make the bread soft until the next day! 

*To aid the shaping process, resting the dough overnight in a fridge after 1-hour bulk fermentation is recommended. 

// ingredients: 12 x 75 g (bun) or 2 x 450 g (9” x 5” loaf) //

levain: 1 tsp sourdough starter / 60 g all-purpose flour / 60 g water (27°C)

poolish: 55 g all-purpose flour / 55 g water (24°C) / 3.5 g fresh yeast

brioche dough:

220 g bread flour

55 g einkorn flour

6.5 g salt

25 g sugar

6 g fresh yeast

1 tsp jasmine tea (ground)

66 g milk

138 g eggs

82 g levain

110 g poolish

90 g banana (very ripe / mashed)

124 g butter (unsalted / softened)

80 g dark chocolate (chopped)

30 g toasted coconut

cocoa powder (dusting)

jasmine syrup:

14 g coconut water

13 g coconut sugar

1/2 tsp jasmine tea (ground)

// instructions //

Make levain and leave it overnight at 18-20°C.  Infuse ground jasmine tea in milk and chill in a fridge overnight.  Make poolish and leave it 4 hours at 24-27°C.  Whisk together dry ingredients (flour, salt and sugar) in a stand mixer.  Mix fresh yeast in tea-infused milk.  Combine the milk mixture, eggs, levain, and poolish by using a whisk and pour on top of dry ingredients in a stand mixer.  Mix on low speed for 5 minutes, using a dough hook.  Let it sit in a bowl for 20 minutes.   Mix on medium speed for 8 minutes or until the dough releases from the sides.  Continue with medium speed while adding butter (small amount at a time).  Mix until butter and dough incorporate.

Transfer to a large bowl and begin bulk fermentation for 2 hours with 3 sets of stretch and folds (add toasted coconut with the second fold).  Divide and shape the dough into 12 balls and place into a greased muffin tray.  Preheat an oven 225°C.  Brush the top with egg wash and garnish with dark chocolate.  Place the tray into an oven (drop temperature to 215°C).  Bake for 10 minutes and drop temperature to 200°C.  Bake for 5 minutes.  Rotate the tray and bake for another 2-3 minutes.  Brush the top with jasmine syrup.  Let it cool for 10 minutes before removing from the muffin tray.  Dust with cocoa powder before serving.

*If using 2 loaf pans, divide and shape the dough into 4 balls and place into greased loaf pans (2 balls in one loaf pan).  Preheat an oven 240°C.  Place the pans into an oven (drop temperature to 230°C).  Bake for 10 minutes and drop temperature to 215°C.  Bake for 10 minutes.  Rotate the pans and bake for another 2-3 minutes.

jasmine syrup:

Heat coconut water and coconut sugar until the sugar is melted, but not boiled.  Add jasmine tea and stir well.  Store in a fridge.

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