Brioche with Wild Yeast, Honey Roasted Plums and Gorgonzola
Servings: 1 Loaf
Ingredients
Brioche
- 500 g White Flour T55
- 150 g Grape Wild Yeast
- 250 g Semi Skimmed Silk
- 200 g Soft Butter
- 8 g Salt
- 100 g Caster Sugar
For Roasted Plums
- 250 g Plums
- 100 g Caster Sugar
- 500 g Honey
- 200 g Gorgonzola
Grape Wild Yeast
- 100 g Fermented Grape Juice
- 200 g White Flour
- 100 g Water
Instructions
- In a mixer bowl mix all dry ingredients. In another bowl whisk 80g milk, eggs and wild yeast. Pour in the dry mix. Turn on the mixer on low speed for about 10min. After that add butter in gradually in small pieces at the time. Cover and leave the dough at room temperature at about 26C to proof until double in volume. During this time make 4 Stretch and Fold to develop good gluten net. After it doubled turn out the dough on a lightly floured worktop and gently shape it into a long cylinder. Place it in oiled and dusted with flour long cake form. Now you can do the final proof at room temperature until double or leave in the fridge overnight to retard and bake it later. After a final proof bake in preheated oven at 170C until done. Check with a wooden stick.
- Cut the plums in half and remove the stones. Put them on a baking tray, sprinkle sugar and drizzle honey. Bake until plums are soft. Serve over a slice of Brioche with pieces of Gorgonzola on top. You may toast it for a while.