Sourdough Chocolate Brioche | How to Make Sourdough Brioche

The lightest sourdough chocolate brioche recipe.
We shot this video earlier this year and I am happy to finally be able to post it. Working with a stiff starter takes practice so don't get discouraged if this takes you a few tries. It also can take a long time so be patient, but I promise it's worth the wait!
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I am working on adding this recipe to my site and will take all the pictures the next time I bake it. I am currently writing a book so the recipe development of the blog has been a bit slow but as soon as the book is done, I will be back uploading regular recipes to the blog. Sign up to the newsletter to get the latest updates for new recipes, live workshop updates, webinar dates and more.
This recipe will make 4 x 350g sourdough brioche loaves. The total formula gives a bit more than needed but I always lose a few grams in the mixing and shaping portions. If you end up with 5-10 grams extra don't worry about it. The next time I make this, I will also increase the amount of cocoa paste in the final dough.
FOR THE LEVAIN (FIRST REFRESHMENT):
50% stiff levain
100% strong white flour
40-45% water
FOR THE LEVAIN (SECOND AND THIRD REFRESHMENT):
100% stiff levain ph of 4.0-4.1 (from first refreshment)
100% strong white flour
40-45% water
By the end of your third refreshment, the ph of the starter should be 4.1. If it is a little higher or lower it is ok just note that it may change your final fermentation times.
FINAL DOUGH:
Strong white flour - 426g
Water - 194g
Butter (soft) - 213g
Egg yolk - 222g
Sugar - 179g
Honey - 21g
Cocoa powder - 10g
Milk - 20g
Salt - 6g
Stiff white starter (40-45% hydration) - 213g
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