Sourdough Chocolate Brioche
Author: 
Recipe type: Snack
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Butter-rich Brioche bread flavored with dark cocoa
Ingredients
  • For the sponge:
  • 340g warm water
  • 132g granulated sugar
  • 404g bread flour
  • 162g 100% hydration active sourdough starter
  • For the dough:
  • 136g bread flour
  • 142g light brown sugar
  • 79g dutch-processed cocoa powder (natural cocoa inhibits yeast)
  • 1 tsp. instant espresso powder (optional)
  • 2 tsp. salt
  • 1 large egg, at room temperature
  • 12 tablespoons butter, softened
  • Egg Glaze:
  • 1 large egg
  • 1 tsp. water
Instructions
  1. Mix together the sponge ingredients in a mixing bowl. Cover loosely and allow to sit at room temperature until bubbly, several hours or overnight.
  2. Add the flour-salt from the dough ingredients and mix in a stand mixer until the dough comes together in a ball.
  3. Mix in the egg until incorporated. Beat for 2-3 minutes at medium until the dough is smooth and elastic. If necessary, add a little more flour or water to reach the right consistency.
  4. Switch to a dough hook and beat in 1 Tbsp. of butter at a time until fully incorporated.
  5. Knead the dough on medium for another 2-3 minutes.
  6. Transfer the dough to a greased bowl. Cover with a towel and let it rise at room temperature until nearly doubled in size.
  7. Cover with plastic wrap and place in the refrigerator overnight or for up to 2 days.
  8. Butter two 8"x4" bread pans.
  9. Deflate the dough by kneading it a few times on a lightly floured board. Divide the dough in half and then shape each half into 6 balls.
  10. Place 6 balls into each bread pan, zig-zagging to fit.
  11. Cover loosely and let rise until puffy and the dough bounces back most of the way when poked.
  12. Preheat the oven to 400F/204C.
  13. Beat the egg wash ingredients well and brush the tops of the loaves with the wash.
  14. Bake for 10 minutes. Lower the heat to 375F/190C and bake for another 30-40 minutes. Use a thermometer to test that the internal temperature is 190F/88C to determine if the bread is fully baked.
  15. Cool on a rack for 15 minutes and then remove from pans to cool completely.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2016/02/sourdough-chocolate-brioche/