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Sourdough Brioche

Sourdough Brioche

478kcal
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Prep 35 minutes
Cook 40 minutes
Total 22 hours 15 minutes
If you want to treat yourself and your family to an incredibly decadent, rich pastry, this classic sourdough brioche is the perfect choice. It features a larger amount of butter and eggs to make the bread unbelievably soft, utilizing a tiny touch of yeast to keep the fermentation timeline perfectly manageable.
Servings 8 individual buns
Cuisine French (Viennoiserie / Enriched Bread)

Ingredients

The Sourdough Starter Levain (Night Before)
  • 5 g Sourdough starter culture
  • 35 g Water
  • 35 g Bread flour
The Enriched Brioche Dough
  • 300 g Bread flour (100%)
  • 42 g Milk (14%)
  • 60 g Active sourdough starter levain (20%)
  • 180 g Eggs (60% - roughly 3 to 4 large eggs)
  • 90 g Sugar (30%)
  • 6 g Salt (2%)
  • 180 g Soft butter (60% - Softened completely to room temperature)
  • 2.6 g Dry yeast (0.85%)
  • Optional: Zest of 1 orange for an incredible aromatic flavor boost

Equipment

Method

Day 1 – Active Starter Activation
  1. 10:00 PM: In a clean glass jar, dissolve your 5g of starter culture into 35g of water. Whisk together cleanly, then stir in the 35g of bread flour. Mix thoroughly, cover loosely, and let it ferment at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until it triples in volume.
Day 2 – Autolyse, High-Speed Mixing, and Cold Retard
  1. 8:00 AM – The Autolyse: In the bowl of your stand mixer, add the 42g of milk, 60g of active overnight starter, 2.6g of dry yeast, 90g of sugar, 180g of eggs, and the optional orange zest. Whisk together, then dump all 300g of bread flour on top. Mix until no dry flour patches remain, cover, and let autolyse undisturbed for 1 hour.
  2. 9:00 AM: Attach your paddle or dough hook. Mix on the low speed of your machine for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until well incorporated. Increase the speed to medium-high and mix for 6 to 8 more minutes until the dough comes together tightly.
  3. Sprinkle in the 6g of salt and mix for a couple more minutes.
  4. The Butter Incorporation: Turn your machine to high speed and begin adding your 180g of soft butter a tablespoon at a time. Mix continuously for 10 to 15 minutes until the fat incorporates seamlessly, the dough slaps clean against the bowl walls, and makes a distinct popping sound. Critical Note: Ensure the temperature of the dough stays below 82°F (28°C) during this intensive knead, otherwise the gluten structure will break down.
  5. Cover the bowl and let bulk ferment for 3 to 4 hours at a warm 76–80°F (24–28°C). Perform exactly 2 separate rounds of structural stretch-and-folds during this window until the dough is light and puffy.
  6. 1:00 PM: Transfer the covered dough container directly into the refrigerator for a cold fermentation retard lasting 8 to 9 hours to solidify the heavy fats for shaping.
  7. 10:00 PM – Pan Shaping: Remove the chilled dough from the fridge. Divide it cleanly into 8 equal pieces using a bench scraper and roll each into a tight, smooth round bun.
  8. Line the bottom of your loaf pan with a sheet of parchment paper and arrange the 8 shaped buns side-by-side inside. Cover loosely and let proof on your counter overnight for 8 to 9 hours at 70–72°F (20–22°C) until it completely doubles in volume.
Day 3 – Golden Morning Bake
  1. Preheat your oven to 375°F (190°C).
  2. Brush the top of your puffed brioche dough lightly with an egg wash (or a quick dusting of flour). Slide into the oven and bake for 35 to 40 minutes until the top turns a uniform, gorgeous golden brown. Let cool slightly on a wire rack before tearing into it!

Nutrition

Calories478kcalCarbohydrates55gProtein8gFat26gSaturated Fat16gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat1gCholesterol53mgSodium218mgPotassium69mgFiber1gSugar24gVitamin A630IUVitamin C1mgCalcium66mgIron1mg

Notes

  • Why the Temperature Cap is Non-Negotiable: When executing step 5, it is vital to monitor your dough's temperature. High-speed mechanical friction combined with a heavy 60% butter load can warm up the dough quickly. If the temperature climbs past 82°F (28°C), the solid fats will melt into a liquid oil puddle, destroying the gluten mapping and leaving you with a greasy, unbakeable brick. If it runs hot, pause the mixer and put the bowl in the fridge for 10 minutes.
  • The Yeast Accelerator Advantage: Because a 60% fat and egg load places extreme weight on wild yeast cells, relying exclusively on a starter can cause fermentation to take days. Adding a tiny 2.6g pinch of dry commercial yeast acts as a reliable helper engine—safely streamlining your proofing windows so you can achieve an extraordinarily fluffy bake on a tight 3-day schedule.
  • Achieving Clean Shapes with Chilled Dough: Never attempt to shape an enriched brioche dough while it is at room temperature. The heavy volume of butter will make it feel slick, sticky, and frustrating to handle. The 8-hour cold fridge stay in step 7 turns the butter completely solid, transforming the dough into a firm, pleasant, clay-like consistency that shapes cleanly into perfect buns.

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