sourdough brioche

This sourdough brioche recipe yields tender, rich, buttery, sweet, and flavorful bread. This is an easy healthier version of Brioche. You can use this eggless recipe to make Brioche Buns also.

Sourdough Brioche Recipe

bread flour

g starter

butter 115 g (cubed)

milk

tsp vinegar

sugar 65 grams

salt

tsp vanilla extract

whole milk

tsp honey

For the wet ingredients, take room temperature milk, add vinegar and vanilla extract to it. Stir and keep aside.

Into the bowl of a stand mixer, add bread flour, sugar, salt, and mix well. Now add the starter and all the wet ingredients.

Place the bowl under the stand mixer and start kneading at low speed. Keep kneading for 7 to 8 minutes or until the dough comes together. The dough will be sticky initially but will come together as a smooth dough towards the end. Feel free to add one to two tablespoons of flour if needed but abstain from adding too much flour. Instead, knead more for achieving a smoother dough.

Now start adding butter cubes one at a time. Let it mix completely with the dough before adding another cube. Repeat till all the butter is incorporated. You should get smooth dough towards the end of kneading.

Transfer the dough to a greased bowl and cover with a cling wrap. Keep the bowl in a warm corner of your kitchen until the dough doubled in size. It may take three to six hours depending on the ambient temperature of your kitchen.

When the dough has doubled in size take it out onto a flour-dusted working surface. The dough into 11 to 12 equal pieces (depending on the size of your loaf pan). Use a weighing scale to make equal portions if possible.

Shape each piece into a round by tucking the edges and sealing all the edges under to form a smooth top.

Grease a 9x5 inch loaf pan and transfer the rounds into it. Place the rounds at least one inch apart giving appropriate space for rising.

Give them a spray of warm water and keep it aside for rising in a warm corner of the oven. Alongside place a pan of boiling water. It will prevent the surface of the dough from getting dry and will also provide appropriate moisture and temperature for yeast activity.

In a small bowl combine milk and honey for the milk wash.

When the dough has risen well above the rim of the loaf pan (about an inch above) preheat the oven to 375 0 F.

Bake the sourdough Brioche for 15 minutes before taking them out for a milk wash. Give them a generous milk wash to cover the tops evenly. Put back to bake for 20 minutes.

Then towards the end reduce the temperature to 350 0F. Bake for 10 more minutes or until the tops become deep brown.

Let the brioche bread cool in the pan for 10 minutes before transferring to a cooling rack.

Brioches are best enjoyed warm!

Have you ever wondered if you can make brioche with a sourdough starter? The answer is yes, you can. This sourdough brioche is mild-tangy and not too sour thanks to the moderate addition of sourdough starter and a shorter fermentation time. It rises naturally without the use of commercial yeast. It&#039;s a delicious treat and perfect for breakfast, brunch, or making French toast.

sourdough starter

g water

g bread flour

g sugar

g salt

eggs,

milk,

leaven

110 g unsalted butter,

egg egg

Optional crushed nib sugar

Combine the sourdough starter, water, and flour and stir until no lumps remain. Let sit in a warm spot (68-75°F / 20-24°C) until it has risen by about 75% and passes the float test, about 4-6 hours.

Prepare the leaven

In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, eggs, milk, and leaven and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.

Then knead on high speed for about 6-8 minutes until the dough releases from the sides of the bowl and passes the windowpane test. Reduce the speed to medium-low and gradually add the butter and knead until the butter is fully incorporated. Once all of the butter has been incorporated, increase the speed to high and knead until the dough is smooth and releases from the sides of the bowl. It&#39;s a very soft and smooth dough that is slightly tacky to the touch.

Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well. Cover and let rest in a warm spot (70-77°F / 21-25°C) until doubled in size, about 12-24 hours.

Prepare the dough

Carefully remove the dough from the container with a dough scraper and place it on a work surface. Shape the dough into a round ball with as few moves as possible. This works best with a bench knife in a rotary motion. Let rest for 15-20 minutes.

Grease an 8x4-inch (20x10cm) loaf pan or a 6-inch (15cm) round/square pan with butter and set aside.

Divide the dough into 8 equal pieces. Gently cup one dough portion with one hand and form a C shape with your hand. Move the dough with your hand in a circular motion and press it gently against the work surface to build tension, stretch the surface of the dough, and close the seams at the bottom. If the dough is a bit sticky, oil your hands very lightly. Avoid using flour on the work surface so that the dough can anchor to the surface while you move. Do this gently without deflating the dough, and don’t overwork the dough. 

Arrange the dough balls in the prepared pan. Lightly oil your fingers to prevent the balls from sticking to your fingers when you arrange the balls in the pan. In the loaf pan, I usually place two balls next to each other and make 4 rows. Cover and let rest for 1-2 hours at room temperature and then place in the refrigerator for 30 minutes or up to 12 hours. It doesn&#39;t double or grow significantly during the second rise as the butter firms up in the refrigerator and prevents the dough from growing in size.

Preheat the oven to 485°F (252°C) for 20 minutes.

Remove the dough from the fridge, brush with egg wash, and sprinkle with crushed nib sugar if desired. Transfer the loaf to the oven and immediately turn the heat down to 400°F (204°C) and bake for about 35 minutes until the crust is golden brown, and it makes a hollow sound when knocking on the bottom of the bread. After 20 minutes, cover it loosely with aluminum foil to avoid heavy browning if necessary. 

Remove from the pan, transfer to a cooling rack, and let cool completely. Slice and enjoy.

Prepare the loaf

https://content.jwplatform.com/videos/VIW3Q5Fe.mp4

Have you ever wondered if you can make brioche with a sourdough starter? The answer is yes, you can. This sourdough brioche is mild-tangy and not too sour thanks to the moderate addition of sourdough starter and a shorter fermentation time. It rises naturally without the use of commercial yeast. It's a delicious treat and perfect for breakfast, brunch, or making French toast.

Sourdough Brioche

Easy, Same-Day, Sourdough Brioche Rolls

g flour

water

butter

sugar

The night before feed your sourdough starter.  If you are planning on mixing your initial dough more than 8 hours after feeding your starter, feed it at a 1:2:2 ratio.

On the morning of baking mix your starter with all the flour and water called for in the recipe.  The remaining ingredients will all be added on the second stage dough in about 4 hours.

Mixing the first stage ferment can be done by hand or in a standard mixer with the dough hook attachment.   Mix approximately 3-5 minutes until dough is smooth.  Once mixed place dough in a lightly oiled bowl covered with plastic wrap to ferment. If you want to build a little extra strength to your dough, do 3-4 stretch and folds at 30 minute inetervals, within the first two hours of fermenting.

Mix your second stage dough in a standard mixer with a dough hook  starting on low for 2-3 minutes, then moving to high for 6-8 minutes, roughly.  Basically you will see the dough come apart, come together into a sticky ball, then slowly smooth out and become less sticky.

In the end you will have a very soft dough, that stretches well without tearing (window pane test), and is not at all sticky.

After the dough is mixed, transfer the dough to an oiled bowl, cover and proof for anywhere from 2-4 hours, or until it almost doubles in volume.

If you feel it doesn't quite double by the 4 hour mark divide and shape anyways, as it will proof again once shaped.

Divide into approximately 30, 40 g balls

For softer rolls, use oil on your surface instead of flour.

Shape into smooth balls by pinching ends to center, then rolling on work surface.

Transfer to two, 9x13, lightly buttered baking dish, cover loosely with plastic wrap and proof for roughly 2 hours.

Once nicely puffed, preheat oven to 450 degrees Fahrenheit.

Brush with egg wash, sprinkle with sesame seeds

Bake 450 for 10 minutes then 375 for the last 10.

To be sure they are done check center roll, with a thermometer for a temperature of 205 degrees Fahrenheit.

Cool 10 minutes in baking dish then,  move to cooling rack and cover with dish towel.

Leave out, in bread bag or wrapped in a dish towel if serving within the next 24 hours, or freeze to keep for later.  keeps well for up to 2 months in freezer.

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Top 3 sourdough brioche recipes from across the web

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Sourdough Brioche Recipe

Sourdough Brioche Recipe

Easy, Same-Day, Sourdough Brioche R...

The most viewed sourdough brioche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine