Posted on 26 Comments

Sourdough Brioche

Sourdough Brioche

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.

Ingredients

Sourdough Starter 

Dough

  • 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)

Directions 

Day 1

Starter

  • 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).

Day 2

Dough

  • 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.

Enjoy!

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26 thoughts on “Sourdough Brioche

  1. I loved It🙌🏼🥰tankyou for recipes!!

    1. Thank you so much for your feedback 🙏

  2. Hi!! Thanks for the recipe!
    Do you rest the percentage of flour present on the sourdough to the total flour? 300g total or 337.5g?

    1. Rest is substract ahaha, i dont speak english.

    2. Hi!
      Usually I don’t count flour from the sourdough starter into a percentage.
      Just the flour for the dough

  3. good morning my love. Thank you for sharing your recipes with me. I am very happy. And I will definitely make this brioche. kisses.

    1. Thank you so much Maria 🙏

  4. I love sourdough and saw this recipe so I made it. It was fabulous! Happy holidays!

    1. Thank you do much for your feedback 🙏

  5. Hi Natasha! Happy 2022! I love your previous brioche, make it every week! Wanted to try this one out and I’m wondering why the starter here is different (liquid and not sweet). Thanks!! By the way, your baguettes have also been a great success at my home!

    1. Ana, thank you so much for your kind feedback.
      I was exploring the way regular starter acts in brioche, and turned out great. Do both starters: sweet or just regular will work great.

      1. Thank you!!

  6. Any alternative of eggs ? We don’t eat eggs.

  7. María muchas gracias por tu receta. Lo hice ayer y salió super esponjoso y rico

  8. This recipe turned out amazing!! Very soft and delicious. My kids loved it— thank you!

    1. Thank you 🙏

  9. This is the BEST broche recipe ever!! Thank you so much for sharing it 💕

    1. Thank you 🙏

  10. Hi! I tries your recipe twice both were very succesfull! Thanks for sharing the recipe and very detailed tips.
    Love

    1. Thank you!
      I’m happy you liked it 🙏

  11. This is a wonderful recipe. I have made several of your recipes and something just occurred to me this evening about using a technique in your recipes that I had not thought of applying to my own and I have not seen on other websites, which just mention using a fed starter.

    The technique is how you start the recipes by feeding a small quantity of starter.

    For my recipes, I have been feeding my whole container of starter, then adding a portion of it to my recipe, whatever amount. So tonight I pulled out my favorite recipe for sandwich buns, which I will be making this week. I will start by removing a small quantity from my jar, feed it with water and flour in quantities that will add up to the amount needed in the recipe. So simple!

    I think it will make a difference in the way the rolls rise, because there will be more oomph in a small quantity, than taking from the larger amount, I hope that makes sense. Thank you for the inspiration!!

    1. Barbara, thank you so much for your desire to experiment with new recipes.
      Have a lovely bake 🙏

      1. I am sure it will work great, can’t imagine it won’t!

  12. Hi there! I’m making this recipe and so far -i’m at bulk fermentation in the fridge- the dough feels soft as a cloud. I can’t wait to bake it.
    I do have one questions, is the second fermentation really out of the fridge? I ask because of seems a bit long. I hope the temp. doesn’t drop below 70, would it be ok to leave it a proofing drawer (On) or the over (with the light on) or is it best to leave it on the counter?
    Thank you in advance!

    1. Besa, hi!
      I prefer to let it ferment at 70, to make sure it won’t get overproofed by the time you wake up.

      1. Thank you for replying!
        would it be better to go back to the fridge? if so, for how long? same 8-9hrs.
        Thank you

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