I'm more and more convinced that flour was born to be used as butter carrier!
The formula for this bread is very simple:
100% bread flour (13% proteins) (300 gr)
83% whole eggs (250 gr)
40% sugar (120 gr, something more wouldn't hurt)
28% firm starter (80 gr)
83% butter (250 gr)
3% milk powder (9 gr)
2% salt (6 gr)
flavors (I used 10 gr of Marsala liquor). Orange zest and vanilla are very good candidates. Flavors are essential.
This is my favorite brioche dough. Not as dull as french brioche that contains almost no sugar and too much butter, not as "dietetic" as italian brioche that has a touch more sugar but too little taste overall. It's very sweet and buttery without excess (at least for my tastes) and especially the crumb is very very soft (did i ever write how much I detest chewy crumbs?:-) ). The crumb I want is as soft and light as cloud, leaving you with the doubt of having even bitten something. In a word: ethereal.
ingredients:
500 gr flour (50% bread flour and 50% cake flour)
Recently I received a lot of cracked rye (actually I hoped it would be a batch of rye chops, but unfortunately it's not the case...).
I put it immediately to work to prepare my preferred rye bread, something in between frisian rye and this one done from my friend Gi.
The night before I prepared a soaker with:
-320 gr of cracked rye (there are a lot of barely broken berries and some very coarse flour)
