And brioche for Sunday! Orange-scented sourdough and poolish brioche with olive oil and honey from Chad Robertson’s Tartine. The first time I made this, I had used a more neutral olive oil and couldn’t really pick up on the taste, apart from the fact that it was not butter. This time I went for a stronger olive oil and I could smell it in the dough, the peppery notes while it was baking and after it was baked, I felt the olive oil actually worked against the orange flavor in this case. So I would say pick your olive oil carefully.
I used Mulino Marino Manitoba strong flour lugged back from Italy, which I had been hoarding for panettonne. Sadly that did not materialize. This flour is organic and stone-ground and I was surprised by how snow white it was. The only flour I’ve seen this white is bleached flour. And even the bleached flour here isn’t always so purely white. Curious.
Olive oil orange-scented sourdough brioche, adapted from Tartine (scaled down to a fourth of original recipe)
Poolish 100g (50g flour, 50g water, a pinch of instant yeast)
Instant yeast 3g
Eggs 125g (I used 2 large)
Honey 40g (I used buckwheat honey because it was what i had on hand, not the best combination!)
Orange blossom water 12g
Olive oil 112g (I used 100g)
(I also added the zest of one orange)
My method differed. It was everything in except for olive oil. Work the dough (thank god I have a mixer now) until at least medium gluten, then trickle olive oil in, in batches, working dough all the time. I stopped once or twice for a few minutes when I felt dough and machine were getting warm. If I had the time, I might have rested the dough a bit more in between. Aim for silky and strong dough.
Proof until puffy – i did three or four folds. (It’s wonderful how the dough becomes less of a sticky monster.) I didn’t have the time to refrigerate the dough before shaping so i just plopped it into the mould, but a cold dough is really much, much better to work with.
I refrigerated overnight and baked straight from fridge. This dough is a monster! It grew so much in the fridge that it overflowed my mould. On hindsight, I should have removed a little of the dough. I don’t know why but this time the motif of the mould didn’t show up.
The brioche was fluffy as they come, light, pull-apart fluffy. Bench notes to myself: try a fruity olive oil the next time and perhaps try adding orange essence, since I don’t have Fiori di Sicilia!
Submitting this to Wildyeast spotting