{"id":5918,"date":"2023-10-04T13:30:25","date_gmt":"2023-10-04T13:30:25","guid":{"rendered":"https:\/\/notjustfood.blog\/?p=5918"},"modified":"2023-11-10T15:21:03","modified_gmt":"2023-11-10T15:21:03","slug":"sourdough-brioche-recipe","status":"publish","type":"post","link":"https:\/\/notjustfood.blog\/de\/sourdough-brioche-recipe\/","title":{"rendered":"Sauerteig-Brioche Rezept"},"content":{"rendered":"\n
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This sourdough brioche is a decadent, enriched French bread. Brioche is known for its soft, tender crumb and slightly sweet, buttery flavor. The high amount of butter and eggs in this recipe results in a melt-in-your-mouth texture and a soft, almost cake-like interior with a beautiful golden hue. It tastes delicious on its own or toasted with butter and jam. It’s also great for making French toast<\/a>. If you like slightly sweet and enriched breads, you might also like this Swiss-style braided sourdough bread<\/a>, this cinnamon raisin sourdough bread<\/a>, or this hazelnut sourdough babka<\/a>. <\/p>\n\n\n\n

Note: <\/strong>It takes two days to make this brioche. But don’t worry, most of it is hands-off time, while the dough is resting. On the first day, you will make the dough and shape the brioche. Then, you let it rest in the fridge overnight. On the second day, you will finish proofing the dough and bake the bread. <\/em><\/p>\n\n\n