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