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Writer's pictureA Knead to Bake

Orange Sourdough Brioche

Luxuriously soft and buttery, with a hint of orange throughout and a beautiful caramel shiny color



Makes 1 Wreath

Time 14 Hours (1 hour Active time, 13 Hours Passive Time)


Ingredients


Stiff Sourdough Starter (Levain)

25 grams (1 ¾ tbsp) Water

25 grams ( 1 tbsp) Sourdough starter

50 grams (⅓ cup) Bread Flour


Dough Baker's Percentages

500 grams (3 cups + 2 tbsps) Bread Flour 100%

225 grams(4 large) Eggs 45%

100 grams (1 cup) Sugar 20%

100 grams (¼ cup + 3bsps) Milk 20%

100 grams (⅓ cup) Sourdough Starter 20%

220 grams (2 sticks) Butter 44%

7.5 grams (1 ¼ tsps) Salt 1.5%

Zest of 2 Oranges


Orange Syrup

2 Oranges

2 tbsps of Sugar


Directions

  1. Make the Levain or Sourdough Starter combine the water with the sourdough starter and the flour, mix all the ingredients well and knead the dough for about 1 minute on your working table, until it comes together, then place it in a clean jar and cover it with a lid. Leave the Sourdough starter to proof for at least 4 hours in a warm place or until it doubles in size.

  2. When your levain is ready, pour the milk at room temperature in the bowl of a stand mixer, add the eggs, sugar, salt and the levain that you previously prepared. Use the hook attachment to start mixing the ingredients in your stand mixer. Add the bread flour little by little as you keep mixing the dough. Mix until the dough comes together and it doesn't stick to the walls of the bowl. Add the butter at room temperature cut in small pieces as you keep mixing the dough. Mix for about 20 minutes or until the dough does not stick to the walls of the bowl. When your dough is ready, soft and elastic place it in a bowl, cover it with plastic wrap and let it proof in the fridge overnight

  3. The next morning get the dough out of the fridge, place it on your working table and divide it in 3 equal pieces, you can use a food scale to have equal size pieces to shape your bread better. Roll the dough on the counter until you get 3 log shape pieces of dough of about 16 inches or 40 centimeters. Sprinkle some flour on top of the dough and place it in the fridge for another 10 minutes.

  4. Make a simple braid with the 3 pieces of dough, be gentle as you shape the braid but work fast to keep the dough cold during this shaping process. Make a braid with the dough and place it in a prepared baking sheet with parchment paper or a silicone mat. Place a biscuit cutter or a ring in the center of the wreath and cover with a plastic lid or plastic wrap. Let the dough proof at around 72 degrees Fahrenheit or 22 Degrees Celsius for about 4 hours or until it doubles in size. Remove the biscuit cutter from the middle of the wreath and brush with and egg yolk and a little of heavy cream or milk

  5. Place in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius for about 30 minutes

  6. In the meantime prepare a syrup, place in a hot sauce pan the orange juice and the sugar. Mix with a silicone spatula and let the syrup reduce for about 2 minutes at low heat. As soon as you take the wreath from the oven, brush it with the orange syrup which will add an extra delicious orange flavor and a beautiful shine. Let the bread cool off for about 30 before slicing.

Watch the Video



 


 

Corona de Brioche de Naranja con Masa Madre

Lujoso, suave y mantecoso, con un toque de naranja por todas partes y un hermoso color caramelo brillante.



Hace 1 corona

Tiempo 14 horas (1 hora de tiempo activo, 13 horas de tiempo pasivo)


Ingredientes


Masa madre Rígida (Levain)

25 gramos (1 ¾ cucharada) de agua

25 gramos (1 cucharada) de masa madre

50 gramos (⅓ taza) de harina de pan


Masa Porcentajes de Panadero

500 gramos (3 tazas + 2 cucharadas) Harina de Pan 100%

225 gramos (4 grandes) Huevos 45%

100 gramos (1 taza) Azúcar 20%

100 gramos (¼ taza + 3bsp) Leche 20%

100 gramos (⅓ de taza) Masa Madre 20%

220 gramos (2 barritas) Mantequilla 44%

7,5 gramos (1 ¼ cucharaditas) Sal 1.5%

Ralladura de 2 naranjas


Jarabe de Naranja

2 naranjas

2 cucharadas de azúcar


Direcciones

  1. Haga el Levain o Masa Madre Combine el agua con la masa madre y la harina, mezcle bien todos los ingredientes y amase la masa durante aproximadamente 1 minuto en su mesa de trabajo, hasta que se una, luego colócala en un frasco limpio y cúbrelo con una tapa. Deje fermentar la masa fermentada durante al menos 4 horas en un lugar cálido o hasta que doble su tamaño.

  2. Cuando su levadura esté lista, vierta la leche a temperatura ambiente en el bowl de una batidora de pie, agrega los huevos, el azúcar, la sal y la levadura que preparaste previamente. Use el accesorio de gancho para comenzar a mezclar los ingredientes en su batidora de pie. Agrega la harina de pan poco a poco mientras vas mezclando la masa. Mezclar hasta que la masa se una y no se pegue a las paredes del bol. Añade la mantequilla a temperatura ambiente cortada en trocitos mientras vas mezclando la masa. Mezclar durante unos 20 minutos o hasta que la masa no se pegue a las paredes del bol. Cuando su masa esté lista, suave y elástica, colóquela en un recipiente, cúbrala con una envoltura de plástico y déjela reposar en el refrigerador durante la noche.

  3. A la mañana siguiente saca la masa de la heladera, colócala en tu mesa de trabajo y divídela en 3 partes iguales, puedes usar una balanza para alimentos para tener partes del mismo tamaño para dar mejor forma a tu pan. Enrolle la masa sobre el mostrador hasta obtener 3 trozos de masa en forma de tronco de aproximadamente 16 pulgadas ó 40 centímetros. Espolvorea un poco de harina encima de la masa y colócala en el refrigerador por otros 10 minutos.

  4. Haga una trenza simple con las 3 piezas de masa, sea suave al dar forma a la trenza pero trabaje rápido para mantener la masa fría durante este proceso de formado. Haga una trenza con la masa y colóquela en una bandeja para hornear preparada con papel pergamino o un tapete de silicón. Coloque un cortador de galletas o un anillo en el centro de la corona y cubra con una tapa de plástico o una envoltura de plástico. Deje leudar la masa a alrededor de 72 grados Fahrenheit ó 22 grados Centígrados durante aproximadamente 4 horas o hasta que duplique su tamaño. Retire el cortador de galletas del centro de la corona y barniza con yema de huevo y un poco de crema espesa o leche.

  5. Coloque en un horno precalentado a 375 grados Fahrenheit ó 190 grados Centígrados durante unos 30 minutos.

  6. Mientras tanto prepare un jarabe, coloque en una cacerola caliente el jugo de naranja y el azúcar. Mezcle con una espátula de silicona y dejar reducir el jarabe unos 2 minutos a fuego lento. Tan pronto como saque la corona del horno, úntela con el jarabe de naranja, que le dará un delicioso extra sabor a naranja y un hermoso brillo. Deje que el pan se enfríe durante unos 30 antes de rebanarlo.

Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"



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A Knead to Bake
A Knead to Bake
Jan 26, 2022

There are many different things that could go wrong to have a doughy dough. But I guess apart from not enough baking time, maybe your bread wasn’t fully proofed, it is normal to have a very hard dough after a cold fermentation though

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famfive
Jan 26, 2022
Replying to

I will try the oven idea!!! Thanks!

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famfive
Jan 26, 2022

Thanks for the weekly videos!!! I made the brioche wreath and all went well except that they were doughy and very dense. After I realized they weren’t completely done I put them back in the oven, but still didn’t turn out well. The flavor was very good. Just wondering what I could do different the next time I make them? I also noticed when I took the dough from the fridge they were very difficult to get out of the bowl. I just discovered your videos and I’m so excited to try more of your recipes. Your very kind to share! Kris

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