Pompe à l’huile – Olive oil brioche
Olive oil Brioche from Provence!
Servings Prep Time
4brioche 3days
Cook Time
17min
Servings Prep Time
4brioche 3days
Cook Time
17min
Ingredients
Converting Liquid Sourdough Starter to Stiff Sourdough Starter
Mature Stiff Starter
Dough
Instructions
Converting Liquid Sourdough Starter to Stiff Sourdough Starter
  1. In a small bowl stir together 25g of liquid starter, 50g of flour and 25g of filtered water. Cover the bowl with plastic wrap and keep at room temperature for 12 hours.
  2. Discard half of the mixture. Add in and stir thoroughly: 50g of flour and 25g of filtered water. Cover and keep at room temperature for 12 hours.
  3. The following day repeat the same process, by refreshing the starter, once every 12 hours. Within 12 hours cycle, the starter should at least double by volume, without collapsing, before the following feeding. Keep repeating this cycle until such starter is obtained.
Day 1: Mature Stiff Starter
  1. 9:00 am In a small bowl mix together 50g of stiff starter, 50g of flour and 25g of filtered water. Cover and keep at 29ºC (85º F) for 4 hours.
  2. 1:00 pm Discard all but 50g of starter and re-feed again with 50g of flour and 25g of filtered water. Cover and keep at 29ºC (85º F) for another 4 hours.
  3. 5:00 pm Once the starter tripled in size, make the last feeding by mixing all 100g of starter, with 100g of flour and 50g of filtered water. Cover and keep at 29ºC (85º F) for another 4 hours.
Day 2: Dough
  1. Scale the amount of mature stiff starter needed for the dough.
  2. 9:00 pm To the bowl of standing mixer add flour, sugar, salt water and olive oil. Mix at low speed about 20-30 minutes or until smooth window pane is developed. The dough temperature should be 27 ºC (80 ºF).
  3. Add mature stiff starter thorn in small pieces and crumbled compressed fresh yeast. Continue mixing at low speed for another 5 minutes.
  4. 10:00 pm Form a smooth dough ball put it in the bowl, tightly cover and let rest at room temperature for 2 hours.
  5. 12:00 am Put the dough in the refrigerator for 10-12 hours.
Day 3: Shaping and Baking
  1. 10:00 am Take dough bowl out of the fridge and leave at room temperature for 1 hour.
  2. 11:00 am Divide the dough in 4 parts, form a tight ball of each part, cover and let rest 30 min at room temperature.
  3. 11:30 am Roll out each ball into a flat disc about 220 mm (9″) diameter and 12 mm (1/2″) thick. Using a bench scraper make 6 cuts approximating a star shape.
  4. 12:00 pm Put the dough discs on a parchment pepper lined baking sheets, cover and proof for 3- 4 hours at room temperature.
  5. 3 or 4 pm Bake 16-17 minutes, at 237ºC (460ºF), in a prewarmed oven with rack in the middle.
  6. Cool off brioche on a cooling rack. Serve warm or completely cooled.