בראש סורדוף שוקולד ואוכמניות

מצרכים

• To activate the sourdough starter for brioche, use milk instead of water:
• 50 g (about ¼ cup) sourdough starter,
• 50 ml (3 tbsp + 1 tsp) milk,
• and 50 g (about ⅓ cup + 1 tbsp) flour.
• Brioche Dough
• 150 g (about ⅔ cup) active sourdough starter
• 120 ml (½ cup) whole milk
• 50 ml (3 tbsp + 1 tsp) water
• 2 large eggs
• 500 g (about 4 cups) bread flour
• 80 g (⅓ cup + 1 tbsp) granulated sugar
• 10 g (1¾ tsp) salt
• 120 g (½ cup + 1 tbsp) unsalted butter, softened
• Swirl
• 100 g (about ⅔ cup) dark chocolate chips
• 150 ml (⅔ cup) blackberry juice
• 50 g (about ⅓ cup) all-purpose flour
• Egg Wash
• 1 egg yolk
• 15 ml (1 tbsp) whole milk
• Oat Crumble
• 40 g (3 tbsp) cold unsalted butter
• 40 g (⅓ cup) all-purpose flour
• 30 g (⅓ cup) rolled oats
• 30 g (2½ tbsp) brown sugar

אופן ההכנה

1. Mix the starter, milk, water and eggs. Add the flour, sugar and salt. Knead until a dough forms, then gradually add the softened butter. Continue kneading until smooth, elastic and able to pass the windowpane test.
2. Divide the dough in half. Mix the chocolate chips into one half. Mix the blackberry juice into the other half, then gradually add the extra flour until the dough becomes workable again.
3. Cover both doughs and let them rise for 5–6 hours at room temperature, or refrigerate overnight.
4. Roll both pieces into equal rectangles. Place the chocolate dough first, then place the blackberry dough on top. Roll tightly from one short end into a log.
5. Cut the log into 3 equal pieces. Place the pieces side by side in a greased loaf pan, with the cut sides facing the sides of the pan so the swirls are visible from the ends and sides.
6. Cover and proof for 4–5 hours, until very puffy and the pieces have fused together.
7. Brush with the egg yolk mixed with milk.
8. Make the crumble by rubbing the cold butter into the flour, oats and brown sugar until coarse crumbs fo