Super Soft Same Day Sourdough Brioche Sandwich Bread recipe | Bake With Me🥰

Описание: This is a Same-day sourdough brioche Sandwich Bread recipe.
Honestly, it’s one of the best sandwich breads you’ll ever try, and when you toast it, it gets even better! It has a super soft texture and an amazing aroma.
You can make this bread in just one day, or let the dough rest in the fridge overnight, shape it in the morning, and then bake it. Either way, it turns out great!
Here are some tips to help you get the best results.

1.A stronger levain = better bread.
It's better if your levain triples in size within 4 to 6 hours; otherwise, making this bread will be a bit tricky.

2.If your bread tastes too sour, feed your levain with only strong bread flour for a while until it regains its strength.

3.Third coil fold is optional. Check the dough,If the surface isn’t smooth enough, do one more coil fold. otherwise, let it rest for 45 minutes until it gains more volume.

4.For the oven temperature: Preheat your Dutch oven in the oven for 30 minutes at 210°C (410°F). Then Bake for
12 minutes at 210°C (410°F)
15 minutes at 170°C (338°F)

If you have any other questions about this bread, feel free to ask in the comments.
Thank you for watching!
Nasi Rose
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Ingredient Measurements for Sourdough Brioche:

Flour: 400g (3¼ cups | 14.1 oz)
Ripe Levain: 160g (⅔ cup | 5.6 oz)
Sugar: 30g (2½ tbsp | 1 oz)
Salt: 10g (2 tsp | 0.35 oz)
Eggs: 2
Milk: 70g (¼ cup + 1 tbsp | 2.5 oz)
Water: 55g (¼ cup | 1.94 oz)
Butter: 40g (3 tbsp | 1.40 oz)

Timestamps:
0:00 Intro
0:17 Feed the levain
1:47 Main Dough
2:38 Kneading the dough using stand mixer
2:53 Add butter
3:53 Slap and Fold
4:35 Windowpane test
5:09 First Ferment
5:30 First Coil Fold
6:08 Second Coil Fold
6:24 Shaping
9:23 Last Rest
9:37 Preheat the oven
9:42 Egg Wash
10:20 Baking

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