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Pan brioche a lievitazione naturale

wake up in the morning, feel the aroma of coffee and know that you waiting for the brioche ... priceless!
'll make quite a few years and each time I find it good, either because the leavened are my biggest passion and it takes me all my love, either because the Flour is a good one, the fact is that this time is much more fragrant.
To be enjoyed with your eyes closed ....







Ingredients:
150 g of sourdough active

0 200 g flour 200 g flour 00
80 g sugar 70 g butter

180/200 ml milk 3 egg yolks

8 g of salt
grated orange peel to polish the surface
egg
granulated sugar to taste







Preparation: Before
of start must be remembered that the sourdough to be very active and all the ingredients at room temperature.
Place in bowl flour, sourdough, milk and start mixing.
Slowly add sugar, one egg at a time, the grated rind della'arancia, salt and butter at the end.
Stir the mixture until it is smooth and homogeneous and is released from the bowl.
let rise until doubled.
After the interval, return the dough, roll it out on floured surface, stretch it gently with your hands, form a loaf and place in a buttered rectangular mold.
it rise in a warm place for about ten hours. The volume will be three times the initial one.
Brush the surface with beaten egg and sprinkle with granulated sugar.
Bake at 200 degrees for about 20 minutes, lowering the temperature to 180 ° after the first 10 minutes.

Then, if it takes me to my brioche also marmalade mareblucobalto of my friend, the day can only go to "booming."

Good breakfast at all!