I have received quite a few questions about sourdough brioche. And of course it made me want to start experimenting right away. After a couple of trials I’m finally ready to share with you a recipe of a super soft, moist and delicious sourdough brioche sandwich bread made with stiff sourdough starter and a very tiny amount of yeast.
Ingredients
Sweet Stiff Sourdough Starter
- 20g sourdough starter
- 40g water
- 80g bread flour
- 3g sugar
Dough
- 300g bread flour (100%)
- 150g milk (50%)
- 2 eggs
- 70g sugar (23%)
- 100g stiff sweet starter (33%)
- 6g salt (2%)
- 90g soft butter (30%)
- 0.5 g dry yeast (optional, to reduce sourness)
- Zest of 1 orange (optional for more flavor)
Directions
Day 1
Starter
- 10 pm add sugar and liquid starter to the water and whisk together, add flour, mix well, form a ball, let ferment covered at room temp 74-78F until it increases in size
- In about 8-10 hours starter has to triple or more in volume.
- Learn how to make starter from scratch here).
Day 2
Dough
- 8 am in a bowl of mixer add milk, stiff sourdough starter, yeast (if using) and sugar, eggs and whisk all together. Add flour, mix until no dry flour remains, cover and let autolyse for 1 hour.
- 9 am Start mixing the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and mix for a couple more minutes. The dough should form a ball and seem kind of stiff.
- Add soft butter, mix for 10-15 more minutes on high speed until the dough is well incorporated and comes up together and will do popping sound during mixing.
Note: make sure the temperature of the dough won’t go higher than 82F/28C, otherwise gluten will start to break apart.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become puffy.
- 12pm -1 pm transfer the dough to the fridge for cold fermentation until the evening (for 8-9 hours).
- 10 pm remove the dough from the fridge.
- Shape as desired.
- I just rolled it in the tight roll.
- Put a sheet of parchment paper on the bottom of your loaf pan.
- Transfer the shaped loaf into the loaf pan.
- Cover the dough and let it proof for overnight ( for 8-9 hours) at 70-72F /20-22C until it doubles in volume.
- Now, sprinkle some flour on top of your loaf or egg wash it.
- Preheat the oven to 375F.
- Bake for 35-40 minutes until golden brown.
Enjoy!
Sure would be nice to be able to print the recipe. Oh well
Please don’t print recipes. Save some trees, Jim.
Copy and paste into a document.
👍🏼 thank e
Download using Paprika 3 app.
Hi there, at what temperature shd the dough ferment in the chiller for 8-9hrs? Thanks
I did 40F or 4C
The sourdough, can I replace it with yeast? and how many grams?
Recipe worked incredibly nice, the dough grew three times bigger and the brioche bread tastes delicious.
I had one issue though! When I cooled the bread down, it deflated a little bit getting condense at the bottom.
Natasha, could you suggest any tips to prevent this from happening?
Thanks in advance
Hi!
Thank you for your feedback.
You can proof it little longer next time, and bake little longer too. It will help to prevent sinking.
Thanks for the quick reply
Unfortunately I don’t own a mixer. Can this be done by hand?
Hola ¡¡ a que se refiere el iniciador
El iniciador es la masa madre que debe estar activa y que previamente has preparado para esta receta. La preparas desde la noche anterior, siguiendo la lista de ingredientes y las instrucciones de cómo integrarlos.
Oh l love it 👍🏻🍃🌿👍🏻🍃👍🏻🌿 thank you so much 🥺😭😊🤩🇸🇦 Iam happy to find the recipe.
Just tried this recipe … amazing results, great presentation and definitely flavor! I love it!
Thank you, Jorge!
Love the bread so much. Thank tou for amazing recipe.
Thank you 🙏
Can this recipe be used for making challah? (;
Challah is not made with dairy
Hi!
I’m not sure it will hold the gape. Unless you will braid it and will put in the loaf pan.
I made it a couple of times now and is an amazing recipe. I use it as sandwich bread and the orange zest adds so much depth to the bread flavor.
Super recommended!!
Some of my notes
– I used coconut milk (not cream) instead of regular milk, proteins in the milk and eggs blend more easily than the coconut one (more kneading time)
– I used 50% of whole wheat flour and works amazing (for both the stiff and the dough)
– Never use margarine, I do it (margarine has a higher percentage of water and will break the consistency of the dough you end up adding 50g of flour to fix the mess)
– Avoid mixing this by hand (my first batch was kneaded by hand, what a fitness exercise!)
It’s my first try at your recipes and I’ll try some more for sure.
Gerardo, what a helpful feedback.
I really appreciate it.
Have a happy baking.
Natalya….seriously this by far the BEST sourdough brioche I have ever tried! It is definitely worth the wait! It’s delicious and super soft!!! Thank you thank you thank you for this recipe!!
Note: in my try I used 30% whole grain flour and a bit less sugar.
Thank you so much for your kind feedback 🙏