If you want to treat yourself and your family with the most delicious sourdough brioche, then you are at the right place.
I have already shared a sourdough brioche sandwich bread recipe on my website. This one is a little different with a larger amount of butter and eggs, that make this bread unbelievably soft.
One downside of the larger amount of butter and eggs is that it takes much longer to ferment the dough. In order to speed up the fermentation process I added small amount of yeast.
The recipe was adapted from Michael Roux.
- 5g sourdough starter
- 35g water
- 35g bread flour
- 300g bread flour (100%)
- 42g milk (14%)
- 60g sourdough starter (20%)
- 180g eggs (60%)
- 60g sugar (20%)
- 6g salt (2%)
- 180g soft butter (60%)
- 2.6g dry yeast (0.85%)
- Zest of 1 orange (optional for more flavor)
- 10 pm add liquid starter to the water and whisk together, add flour, mix well, 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).
- 8 am in a bowl of mixer add milk, sourdough starter, yeast (if using), sugar and eggs, whisk all together. Add flour, mix until no dry flour remains, cover and let autolyse for 1 hour.
- 9 am Start mixing the dough with paddle, on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated. Increase the speed and mix for 6-8 more minutes, until dough will come up together, and will wrap the paddle attachment.
- Add salt and mix for a couple more minutes.
- 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 divided it in 8 pieces and rolled them into small round buns.
- Put a sheet of parchment paper on the bottom of your loaf pan.
- Transfer the shaped brioche into the loaf pan.
- Cover the dough and let it proof overnight (for 8-9 hours) at 70-72F /20-22C until it doubles in volume.
- Now, sprinkle some flour on top of your brioche or egg wash it, no toppings required.
- Preheat the oven to 375F.
- Bake for 35-40 minutes until golden brown.