Description
This sourdough Finnish pulla is a festive, cardamom-scented braided bread that’s very similar to a light brioche.
Ingredients
Stiff Sweet Levain
Make 10 to 14 hours ahead. Build once and choose how much to use.
- Bread flour, 80 g (about 2/3 cup)
- Water, 40 to 48 g (2 1/2 Tbsp to 3 Tbsp plus 1 tsp)
- Mature stiff starter, 16 g (about 1 rounded tsp)
- Sugar, 4 g (1 tsp)
Final Dough (One Loaf)
- Bread flour, 310 g (about 2 1/3 cups)
- Whole milk, 115 to 125 g (1/2 cup minus 1 Tbsp to 1/2 cup plus 1 tsp)
- Egg, 50 g (1 large egg)
- Sugar, 60 g (1/4 cup plus 1/2 Tbsp)
- Unsalted butter, very soft, 50 g (3 1/2 Tbsp)
- Salt, 6 g (1 tsp)
- Ground cardamom, 1 1/2 tsp
- Orange zest (optional), 1 tsp
- Stiff sweet levain, 72 g or 144 g (see notes)
Instructions
Build the levain (10-14 hours ahead).
Mix the levain ingredients into a stiff dough. Cover and ferment until it is slightly risen and domed.
Mix liquids and levain.
Warm the milk slightly (about 90-95°F). In a large bowl or stand mixer, combine the milk (start with the lower amount), egg, sugar, and levain. Mix to soften the levain.
Add flour and flavorings.
Add flour, cardamom, and orange zest (if using). Mix into a shaggy dough.
Rest.
Cover and rest 20-30 minutes.
Add salt and adjust hydration.
Mix in the salt. Add more milk as needed until the dough is soft and cohesive.
Add butter and knead.
Incorporate the butter in stages. Knead until smooth, elastic, and slightly tacky.
Bulk ferment.
Cover and ferment for 3½-4½ hours, until risen 50-60%. Fold the dough once or twice in the first 90 minutes.
Divide and braid.
Divide into 3 pieces, roll into 14-16 inch strands, and shape into a braid.
Final proof.
Place the braid right side up in a lined 15-inch basket. Proof 3-5 hours, until puffy.
Bake.
Preheat oven to 375°F. Gently remove the liner with the braid and roll the braid onto a parchment-lined baking sheet. Bake for 25-30 minutes, until golden.
Cool.
Cool at least 45 minutes before slicing.
Notes
Levain options:
- Use 72g levain (½ batch) for a standard loaf (~735g dough).
- Use 144g levain (full batch) for a slightly larger, no-waste loaf (~800g dough).
Hydration note:
Start with the lower amount of milk. Add more only if the dough feels stiff or tight. The dough should be soft, supple, and easy to braid.
- Category: Braided Bread
- Method: Sourdough
- Cuisine: Finnish