Chocolate Sourdough Panbrioche

My bakery experiments have just started! I particularly enjoy preparing brioche dough, I like the long process it requests, kneading the dough with my hands, instead of the mixer machine, offers me a special satisfaction. Slightly different from the previous pan brioche, this one is even more fluffy and delicious thanks to the smashed potatoes in the dough. They give lightness and texture at the same time. 

Great for energy breakfast, and more.

Chocolate Sourdough Pan brioche

    • 300gr strong white flour + 25gr

    • 85gr sourdough starter (doubled, ready to use)

    • 120ml whole milk

    • one egg (room temperature)

    • 100ml cream (room temperature)

    • 100gr smashed potatoes

    • 65gr agave syrup

    • 30gr unsalted soft butter

    • lemon zest

    • 80gr chocolate

    • a yolk with a splash of milk for brushing

The evening before: in a small sauce pan prepare a bechamel with the milk and 25gr of flour, should be ready in a couple of minutes. Whisk well so you avoid lumps. Set aside to cool down.

Prepare the dough: in a big bowl put the starter and the cream, stir until completely melted. Pour the egg, the bechamel and the agave syrup, the smashed potatoes and stir together. Add the half of the flour and work with a spoon, until the flour is incorporated. Proceed with the rest of the flour and work, in the bowl, the dough with the top of your fingers. When the dough comes together, but it is still rough, put it on the work surface, dust with a bit of flour, and work for five minutes, until it is soft and elastic. Now it is the time to incorporate the soft butter: put again the dough in the bowl and place the half of the butter in the middle of the dough. Fold repetitively until the butter is incorporated, and work again as before on the table for few minutes. When the dough is soft and elastic, repeat the same process with the rest of the butter. Then add the chopped chocolate and work until completely incorporated in the dough. Cover with a wet towel and let it rest for fifteen minutes. After the rest the dough should be soft, silk and elastic. Fold it again a couple of time, put it back in the mixing bowl, cover and let it proof until the morning after (usually I leave to proof in the oven off).

The morning after the dough should be doubled. Tip into a lightly floured surface and fold it few times to knock out the air. Divide it in eight pieces, fold and shape each one in a small ball. Put the balls in a cake tin and leave to proof for two or three hours, until doubled. 

Heat the oven to 180°C. Brush the pan brioche with the yolk and bake for about 30 minutes. Serve it nice warm.