Babycham Brioche

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How kitsch is that? Babycham?! Oh yes. So put on your leather caps, your builders helmets, and start singing “YMCA”

The inspiration for this was the perfect marriage of pears and stilton. Did you know that Babycham is actually sparkling pear cider? No I didn’t either until recently, and if you did, well, evidently you are a lava lamp owning, Saturday Night Fever swinging cat of psychedelic proportions. So, pears and stilton. If you wanted to be all authentic you could use an organic pear cider from an English farm but this sounds better, and it’s delicious. Try it with some left over thinly sliced pork loin. Heaven. I’ve called it brioche only because it looks like a French brioche loaf, so it’s a nod more than anything.

For the starter

50 grams of leaven
100 grams of babycham (drink the rest of the bottle, you know you want to)
100 grams of strong white flour

For the main recipe

350 grams of strong white flour
150 grams of shipton mill ciabatta flour (or 00 flour)
340 grams of milk (I used semi skimmed)
A medium block of stilton
215 g runny honey
1tsp salt

Start the night before – put the leaven in a decent sized bowl and add the babycham. chop through the leaven repeatedly then give it a good stir. cover and leave somewhere cool (not the fridge)

The following morning put the milk in a pan with the honey, and heat it until it reaches blood temperature (ie it doesnt feel either hot or cold when you dip your finger in it). Give it a whisk to make sure the honey has dissolved.

Add the milk/honey mix to the starter and combine. Add the flours and salt, and give it a good mix, making sure all the flour is incorporated.

Cover and leave for 10 mins then lightly oil your worksurface and
knead for 10 secs
cover for 10 mins
knead for 10 secs
cover for 10 mins
knead for 10 secs
cover for 30 mins
knead for 10 secs
cover for an hour
knead again

weigh the dough and split it into 7 equal pieces. Flour your worksurface. Taking each piece in turn, flatten it out into a rough disc. Then taking a few small pieces of silton, press them into the dough lightly, then make a ball by bringing each side into the middle, turning as you go. Make sure the balls are sealed at the join. Set each aside on the floured surface.

Once all the balls are done, add then to a loaf tin like the image at the top. You’ll have to squeeze them in, it’s a tight fit.

Cover with a split bag and leave for around 2 – 2/2 hours until each ball ahs doubled in size. After the first 90 mins put the oven on to 200 degrees c.

Remove the bag, lightly spray the top with water and mist the oven. Give it 15 minutes then lower the oven to 180 and give it 30 mins. These temps assume you have a fan oven so if not, adjust accordingly.

You may find that some of the cheese oozes out, but it just adds to the rustic look. Let it cool. Either pull off each ball if you’re sharing it or slice it if you fancy. Devour.


2 responses to “Babycham Brioche

  1. How big is a ‘medium’ block of stilton? Approximately, I mean.

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