- 50g sourdough starter
- 50g flour
- 50ml water
- 400g “00” doppio flour
- 175ml vegan yoghiurt
- 2tbs coconut oil
- Maple syrup for glazing
- The night before you plan to make your dish, combine the starter with the flour and water for the starter build. Cover with a cloth overnight and leave at room temperature. Here, the yeast is activating.
- The following day, and take a separate bowl and mix the remaining flour with yoghurt. Use your hands. Cover with a damp cloth and leave to autolyse for about half an hour to an hour.
- Add, the starter build to the flour and water mix. Mix well. Cover with the damp cloth and set to one side for another hour. The dough should start to bubble; the fermentation process is beginning.
- Leave to prove at room temperature for a couple hours. Every now and then fold the dough. Knead in a tablespoon of coconut oil and a pinch of salt.
- Line a large bowl with 1-tablespoon of coconut oil. Remove the dough from the bowl and coat with the oil. Leave to one side for about 2 hours.
- Knead the risen dough with both hands for about 10 minutes. Separate the dough into 10 balls and place in an oven proof dish. Allow to stand for a further 1 hour.
- Top tip – the dough should have expanded to two times its original size.
- Preheat oven to 180 degrees Celsius.
- Boil a kettle and place a tray full of water below the shelf where you are planning to place your bread.
- Cover the bread with parchment paper or foil and bake in the oven for about
- minutes. About 10 minutes into the baking, using a pastry brush, glaze the surface of the brioche with maple syrup. The brioche is done when you are able to slide a skewer into the bread and it comes out clean.
- Once cooked, place on a wired rack and leave to cool for about 20 minutes, when it is then ready to serve.
- Remove and set aside. Serve warm or cold on its own or if you fancy with some nice jam.
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Edward Daniel | Vegan Chef