Why You Will Love This Recipe
Imagine buttery, tender crumb with that subtle depth only sourdough fermentation can bring. Brioche isn’t just bread—it’s a conversation between eggs, butter, and wild yeast. Now add a wild starter, and you’ve got a loaf that’s rich, chewy, nuanced—and tears apart just right. This isn’t your generic packaged roll. It’s brioche that practically begs you to spread jam, layer French toast, or wrap it around your morning coffee ritual. It’s indulgent, yet earnest; luxurious, yet genuine. Bottom line: this brioche stands tall at any breakfast, brunch, or dinner table—and yes, you made it from scratch.
Tips For Making Sourdough Brioche
- Starter Power – You need a bubbly, strong starter for fermentation muscle. Feed it 4–6 hours before mixing. If it doesn’t double and hold bubbles, don’t bake—it won’t rise.
- Room Temperature Ingredients – Whole eggs, warm milk, softened butter—everything needs to be within 70–75°F. Cold ingredients = inconsistent emulsion, wonky crumb.
- Autolyse First – Hydrate flour + milk + starter, rest 20–30 minutes. This jumpstarts gluten without kneading, giving structure before butter enters.
- Butter Timing is Key – Add softened butter after initial structure builds. If you add it too early, the dough won’t absorb it properly. Too late? You under-develop crumb. Get it right: medium-windowpane stage.
- Stretch & Fold > Knead – Conventional kneading works, but gentle stretch-and-fold in a bowl builds structure with less wear and tear.
- Cold Proof = Flavor – Let the shaped dough rest overnight at 38°F. This deepens flavor, tames the tang, and gives you that signature brioche chew.
- Egg Wash Patience – Two coats: once before bake, once 5 minutes in. That’s how you get glossy, deep-golden top.
Ingredients
- 500g bread flour – Strong gluten foundation
- 200g full-fat milk (room temp) – Fat and hydration base
- 100g active sourdough starter (100% hydration) – Wild yeast + flavor
- 5 large eggs (~250g without shells, room temp) – Rich structure
- 100g granulated sugar – Sophisticated sweetness
- 10g fine sea salt – Flavor balance
- 200g unsalted butter, softened to room temp – Luxury structural fat
- Optional: egg wash (1 egg + 1 Tbsp milk), coarse sugar for tops
FAQ
Can I skip starter and use yeast?
Yes—but it isn’t sourdough anymore. Skip starter, use 7g instant yeast instead, bake faster—but you lose flavor nuance.
My dough collapsed after bake—why?
Possibilities: over-proofed, warm bake temp, weak starter. Bake in moderate heat (375°F) and follow bulk + cold proof times closely.
Can I bake it the same day?
Yes, but your crumb won’t be as rich or flavorful. Cold proof does the heavy lifting.
Is there a dairy-free version?
Swap milk for full-fat coconut milk and butter for plant-based spread—but taste and texture will shift. This loaf deserves real butter.
How To Make Sourdough Brioche
Step 1: Feed Your Starter
Feed 50g starter + 50g flour + 50g water. Let sit in a warm spot 4–6 hours. You want double growth and lively bubbles.
Step 2: Autolyse
In a big bowl, mix flour + milk + 100g fed starter. Stir until no dry bits. Cover and rest 30 minutes. You’re hydrating flour and starting gluten action.
Step 3: Add Eggs, Sugar, Salt
Add eggs, sugar, and salt. Mix until the dough becomes cohesive and smooth. It’ll be stretchy but not greasy—look for initial smoothness and elasticity.
Step 4: Incorporate Butter
Add softened butter in pieces. Knead or stretch-and-fold until incorporated, buttery sheen visible, dough clean from bowl. This takes patience—10–15 minutes. Want to knead? Do it in the mixer with dough hook on low for ~8 minutes; double-mix for glossy texture.
Step 5: Bulk Fermentation + Stretch & Fold
Let dough rest covered at room temp. After 20 minutes, do your first stretch-and-fold: grab edge, stretch it up, fold over, rotate bowl, repeat for four sides. Do 3–4 rounds over 2 hours. Then let dough double in volume (~3–4 hrs total).
Step 6: Shape & Cold Proof
Gently deflate dough, divide into 2 or 3 loaves or braid pieces. Shape into tight loaves or classic braids. Place in greased loaf pans or parchment-lined trays. Cover and refrigerate 8–12 hours. Cold ferments slow things down while building flavor and crumb tone.
Step 7: Preheat & Egg Wash
Preheat oven to 375°F 30 minutes before bake. Whisk egg + milk, lightly brush tops for glossy chase. No soap mess—use a pastry brush.
Step 8: Bake
Slide pan into oven, bake 15 minutes. Remove pans, brush again with egg wash, return and bake another 20–25 minutes until crust is deep golden brown and internal temp hits ~190°F.
Step 9: Cool
Move loaves to a rack and cool fully (~2 hrs) before slicing. Cut early and you compromise structure—you end up with gummy brioche crumbles. Patience is the secret sauce.
Baking For Dinner
Yep. This loaf is dinner-tier. Picture brioche grilled cheese with thick cheddar and caramelized onions, or French toast for nightly dessert (brioche + vanilla custard + berry compote = chef-level indulgence). Want to impress? Serve crostini rounds topped with whipped ricotta, honey, and thyme on toasted brioche—the lick-your-plate concept meets home kitchen finesse.
Uses For Sourdough Brioche
- French Toast – thick slices soak custard beautifully, caramelize to amber perfection
- Bread & Butter Pudding – cubed brioche + custard + nutmeg = comfort in a pan
- Sandwiches – soft enough for PB&J, sturdy enough for fried chicken
- Sliders & Burgers – invite brioche buns to the backyard cookout and leave casual behind
- Croque Madame/Monsieur – elevates classic to five-star brunch order
Notes
- Weigh everything—baking isn’t guess-your-way
- Butter texture matters—too cold, it breaks dough; too melted, crumb goes oily
- Starter strength: bubble timing matters—cold nights slow it down, hot summers speed it up
- Temperature control: bake 375°F; higher temps can dry or overbrown without fully baking interior
Final Thought
This sourdough brioche is luxurious, tang-forward, and kitchen-worthy. The richness of butter and eggs dances with sourdough’s rustic chew. It’s statement bread: takeout’s foil-wrapped buns quake at your door. You’re not just baking—you’re showing up, loaf in hand, and commanding the table. Own it.
Want more unapologetically artisanal recipes that elevate your home kitchen? Email me at [email protected] and let me know what your audience is craving next—baguettes? Cinnamon rolls? Let’s build another knockout together.
