A slightly different version of the Venetian brioche , prepared with sourdough and Ruggeri Type 1 Soft Wheat Flour , a versatile flour that is less refined than 00 flour.
Venetian brioche prepared in this way will be soft and tasty, ideal for breakfast or for a sweet after meal!
Ingredients
- 400 g of Ruggeri Type 1 Soft Wheat Flour
- 150 g of sourdough starter
- 180 g sugar
- 80 g egg yolks
- 150 g water
- 100 g butter
Procedure for Venetian brioche
Dissolve the yeast in water; gradually add all the other ingredients, leaving the softened butter for last.
Once the dough is formed, leave it to rise for 12 hours.
After this time, form balls of about 100 g each and leave to rise for another 2 hours.
Brush the surface with a beaten egg yolk with 10 g of milk and sprinkle with granulated sugar. Bake at 180° for about 20 minutes.
Recipe by https://www.easychefit.com/
