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The Best Sourdough Brioche Bread

Soft and tender, this sourdough brioche bread recipe is so good. Brioche dough is enriched with butter and lots of eggs, making the crumb wonderfully rich and tender.

Reader Lisa says: “This is the best brioche sourdough. We use it for loaves, but most of the time we shape it into hamburger buns. So delicious!”

sourdough brioche loaf on wire rack.

This sourdough bread is leavened with wild yeast from a sourdough starter. There’s no need for commercial yeast. It’s made from an enriched dough with a lovely soft texture, tender crumb and subtle sourdough tang. It makes the perfect base for sweet recipes like these brioche cinnamon rolls. It’s great for savory bread too!

Once you’ve got the hang of sourdough brioche recipe, this rich dough can be made into many different things. Think sourdough brioche buns, sourdough babka, brioche savory swirls, hamburger buns, brioche rolls… And leftover brioche the next day makes delicious brioche French toast. For more sourdough recipes, check out my sourdough collection!

hand ripping brioche.

Ingredients

Here’s a rundown of what you need for this sourdough brioche recipe. Check the recipe card at the bottom of this post for the amounts.

  • Strong all-purpose flour with around 11% protein
  • Granulated sugar
  • Large eggs
  • Sourdough starter
  • Milk
  • Salt
  • Butter – This can be salted or unsalted butter
ripped brioche piece.

Stiff starter

I prepare my starter differently for this enriched sourdough brioche dough because it’s much stiffer than my usual 100% hydration starter. I usually feed equal parts (in weight) of water and flour, but I use half the water this time.

A stiff starter is slower to rise than those with a higher hydration. They undertake a slow but steady growth, with less risk of peaking too early. However, the main reason for this stiffer starter is so I could pack more starter into the dough without making it too wet. This brioche is an enriched bread that appreciates a long fermenting time. After a few tests, I found that the extra oomph from the extra starter won’t go amiss.

Because of this different feeding ratio, I make a separate levain for this dough at a 1:2:1 ratio (1 part starter, 2 parts flour, 1 part water).

stiff starter.

Baker’s schedule 

There are a few timings that can be used for this brioche. Here are two examples.

Example 1

  • The night before
    • Feed the starter
  • Day 1
    • 11 am – Mix the dough
    • 11:30 am – Let it rise in a warm spot until bulked out by half (approx 4 hours, depending on temperature)
    • 3:30 – Refrigerate the dough overnight.
  • Day 2
    • Shape the brioche and let it rise in a warm spot until it has doubled. Bake.

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Example 2

  • The night before
    • Feed the starter
  • Day 1
    • 9 am – Mix the dough
    • 9:30 am – Let it rise in a warm spot until bulked out by half (approx 4 hours, depending on temperature)
    • 1:30 pm-8:30 pm – Refrigerate the dough
    • 8:30 pm – Shape the sourdough brioche and let it rise overnight. This one works if your kitchen isn’t too warm.
  • Day 2
    • Bake brioche

Method

The evening before

  1. Mix the starter with flour and water. Knead it together into a soft dough ball. Place it into a jar or bowl and allow it to rise for 8-10 hours until doubled in size.
  2. If your kitchen is warm overnight (above 20°C/68°F), you can halve the starter added to slow the rise overnight. Change the ratios to 1:4:2, e.g., 30g starter, 120g flour, and 60g water.

The next morning

egg, starter milk in mixer.
  1. Add the flour, sugar, salt, eggs, milk, and starter in a stand mixer bowl with a dough hook attachment.
  2. Turn the mixer on low speed and combine until it forms a thick but slightly sticky dough.
butter cubes on dough.
  1. Mix this dough for around 5 minutes to begin developing the gluten. 
  2. Add in the cubed butter, a few pieces at a time. Incorporate each cube before the next addition.
sticky dough.
  1. Turn the mixer on medium sped and mix it for 10-15 minutes.
  2. Mix until the sticky dough strengthens and comes together, and pull away cleanly from the sides of the bowl. 
smooth dough in mixer.
  1. Let the dough rest for a few minutes, then grab a piece and see if you can stretch it out thin so it’s almost see-through, without tearing. This is called the ‘windowpane test’ and shows proper gluten development. 

Kneading by hand

You can mix this dough by hand on a work surface instead, though this takes a long time and lots of arm muscle. If you get too tired and need a break, do it! The dough will respond well to a few minutes of relaxation. Take time, wash the mixing bowl and your hands, and return to the dough.

It can seem daunting and like it’s not coming together, but it will. Here is a video of the kneading by hand.

If you can’t view the video here, click this link to watch it on YouTube.

Bulk fermentation

bowl of dough.
  1. Place the dough into a greased bowl and cover it with plastic wrap or a damp towel.
  2. Place it in a warm place, ideally around 76°F (25°C), and let the dough rise.
gluten strands in dough.
  1. It needs to bulk out by at least 50-60%. This will take around 4-6 hours, depending on temperature.
  2. Don’t rush this rise. It’s an important one and will set the standard for any future rising the dough will do.

Cold proof

  1. Once risen, place the dough in the fridge until you’re ready to shape it.

Shaping

  1. After the cold proof, the dough will be quite firm. All that butter in there has stiffened up. Pull it out of the bowl and onto a clean bench—line two 8×5-inch loaf pans with parchment paper.
  2. Divide the dough into two equal pieces with a bench scraper.
sourdough brioche balls.
  1. Split each piece into 8, and shape into tight dough balls.
Unrisen sourdough brioche balls.
  1. Fit eight balls into each lined pan. They’ll fit snugly in the loaf pan but with room to expand upwards.

Second rise

  1. Let the brioche bread rise again in the loaf pans until it doubles in size.

Baking

  1. Pre-heat the oven to 400°F(200°C)
egg wash on sourdough brioche.
  1. Brush the top of the dough with egg wash.
baked brioche in loaf pan.
  1. Bake for 25 minutes until deep golden brown.

Once baked, let it cool to room temperature to slice it like bread. Or don’t wait and rip off pieces!

sliced brioche bread.

FAQS

Why is my sourdough brioche not rising?

Several factors could be responsible: your sourdough starter might need to be more active, the dough may be kept in a too-cold environment, or you might need to give it more time to rise. Sourdough takes longer to rise than doughs made with commercial yeast, and this is especially so with an enriched sourdough dough.

Why is my sourdough brioche so dense?

If your dough wasn’t proofed enough it will result in a dense dough.

Can I skip the cold proof?

You can shorten the cold-proof, but I wouldn’t skip it entirely. It helps to stiffen the butter in the dough for easier shaping.

Do I need to use a stiff starter?

You can use a regular 100% hydration starter, but this will make your dough a bit stickier as it’s introducing more water.

Can I make brioche buns from this recipe?

At the shaping step, divide the dough into 8-10 pieces. Shape these pieces into balls and space them apart in a lined oven tray. Press them down slightly with a floured palm. Let them proof until about doubled, then egg wash and sprinkle with any sesame or poppy seeds if you like, and bake for 20-22 minutes.

Related recipes

If you enjoyed this sourdough brioche recipe, you might like these too!

sliced brioche

Sourdough Brioche Bread

Elien Lewis
A recipe for a light and tender, buttery sourdough brioche.
4.79 from 184 votes
Prep Time 30 minutes
Cook Time 25 minutes
Inactive Time 1 day
Total Time 1 day 55 minutes
Course Sourdough
Cuisine French
Servings 2 loaves
Calories 478 kcal

Ingredients
  

Stiff Starter

  • 50 g sourdough starter
  • 100 g all-purpose flour
  • 50 g water

Dough

  • 550 g all-purpose flour with around 11% protein
  • 50 g granulated sugar
  • 4 large eggs
  • All the stiff starter
  • 125 g milk
  • 8 g salt
  • 225 g room temperature butter cut into cubes

Egg wash

  • One egg yolk + 1 Tbsp water whisked together

Instructions
 

The Night Before – Stiff starter

  • Mix 50g starter with 100g flour and 50g water. Knead it together into a soft dough ball.
  • Place it into a jar or bowl, covered with a damp cloth or plastic wrap. Allow it to rise for 8-10 hours until it is doubled.

Day 1

  • Add the flour, sugar, salt, eggs, milk, and stiff starter in a stand mixer fitted with a dough hook.
  • Turn the mixer on low and combine until it forms a thick but slightly sticky dough.
  • Mix this dough for around 5 minutes to develop the gluten. 
  • Add the cubed butter, a few pieces at a time. Incorporate each cube before the next addition. Turn the mixer on medium and mix it for 10-15 minutes.
  • Mix until the sticky dough strengthens and comes together, and pull away cleanly from the sides of the bowl. Don't be tempted to add more flour.
  • Leave the dough to rest for a few minutes, then grab a piece and see if you can stretch it out thin so it’s almost see-through, without it tearing.
  • This is called the 'window pane' test and shows proper gluten development. 

Kneading by hand

  • You can mix this dough by hand instead, though this takes a long time and requires lots of arm muscle.
  • If you get too tired and need a break, do it! The dough will respond well to a few minutes of relaxation. Take time, wash the mixing bowl and your hands, and return to the dough. Don't be tempted to add more flour.

Proofing

  • Place the dough into a greased bowl and cover it with plastic wrap or a lid.
  • Place the dough in a warm spot, ideally around 76°F (25°C), and let it rise. It needs to bulk out by at least 50-60%. This will take around 4-6 hours, depending on temperature.
  • Don't rush this rise. It's an important one and will set the standard for any future rising the dough will do.

Cold proof

  • Once risen, place the dough in the fridge until you’re ready to shape—at least 4 hours or up to 24 hours. Ensure the bowl is covered tightly so the dough doesn't dry out.

Shaping

  • After the cold-proof, the dough will be quite firm. All that butter in there has stiffened up. Pull it out of the bowl and onto a clean bench—line two 8×5-inch loaf pans with parchment paper.
  • Divide the dough into two equal pieces. Split each piece into 8, and shape them into tight balls. Fit eight balls into each lined pan. They'll fit snugly in there but with room to expand upwards.
  • Let the brioche bread rise in a warm spot until it doubles in size. This can take between 5-8 hours, depending on temperature.

Baking

  • Pre-heat the oven to 400°F(200°C)
  • Brush the tops of the loaves with egg wash. Bake for 25-30 minutes until deep golden brown.
  • Once baked, let it cool down to room temperature.

Notes

Storing – Keep at room temperature in a sealed container for 2-3 days. For longer storage, slice and freeze for up to three months. Thaw at room temperature or gently reheat in the oven/toaster.
Uses – Classic uses include French toast and bread pudding. It's excellent as a luxurious sandwich bread. The dough can be used as a base for cinnamon rolls, sticky buns, or monkey bread. Incorporate fillings like chocolate chips, nuts, or fruit before the final shaping for a sweet treat.
Rising – The amount of time needed for rises can vary greatly depending on the temperature and the activity of your starter; patience is key.
Brioche buns – Divide the dough into 8-10 pieces at the shaping step. Shape these pieces into balls and space them in a lined oven tray. Press them down slightly with a floured palm. Let them proof until about doubled, then egg wash and sprinkle with any sesame or poppy seeds if you like, and bake for 18-22 minutes.

Nutrition

Serving: 1servingCalories: 478kcalCarbohydrates: 58gProtein: 13gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 143mgSodium: 497mgFiber: 2gSugar: 6g
Keyword Brioche, Sourdough
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167 Comments

  1. How would I use this recipe to make brioche buns that could be used for burgers?

    1. At the shaping step, instead of rolling 16 small balls, you could divide the dough into 6-8 even pieces. Shape these pieces into tight balls and space them apart on a lined oven try.Let them proof until about doubled, then egg wash and sprinkle with any sesame or poppy seeds if you like, and bake. Baking time may need to be adjusted so I’d keep an eye on them.

    1. Heya, I make it with the same bread flour I use in the rest of the brioche dough 🙂

  2. The first bake was beautiful. The proved tin that went back in the fridge for the next day was less successful. All signs were that it had over proved. It’s a great recipe but next time I’ll bake them together.

    1. I’m so glad you enjoyed the recipe 🙂 A shame about the second bake, a fair point though, it is a fairly small window from doubling to over proofed with the fridge time included. I have luck with cold retarding the shaped dough when it has only just doubled, but no more than that.

  3. 5 stars
    Love this recipe! First time baking this bread and it came out beautiful and delicious! Thank you for sharing!

  4. Can this dough be refrigerated or frozen for longer periods if I don’t want to bake it all right away?

    1. Hey the unshaped dough can be refrigerated up to 24 hours. You can also refrigerate the shaped and proofed loaves, however ensure that they only just double first, not more than that or you’ll risk them over proofing in the fridge.
      Bear in mind the longer the fridge proofs the more sour the bread will get.

  5. 5 stars
    Fantastic recipe, I made bread and butter pudding with one loaf for father’s day and still have a whole loaf to enjoy! I’m constantly impressed by your recipes and I’m learning so much about the versatility of sourdough, thank you so much!

  6. Can the starter rise more than 8-10 hours? Will it be a problem if it raises closer to 14-16 hours?

    1. Heya, I’m not sure if you mean it’s taking 14-16 hours to double, or you want to leave it that long on purpose .
      If you’re leaving it for longer, just be aware that it could pass its peak

    2. I was wanting to leave it that long. Trying to time rises with other plans. I wanted to make the starter the night before and then make the dough early the next afternoon. But I need to do it early enough that it still has six hours to rise before I refrigerate over night.

    3. I think it would probably be fine, though you could pop it in a cool area in the morning to slow it down a little. Alternatively, if you think your area is quite warm, you could decrease the amount of starter in the mixture. So instead of a 1:2:1 ratio (starter:flour:water), it could be a 1:3:1.5 ratio (eg 40g starter 120g flour 60g water)

  7. Good to see a sourdough brioche recipe. Having made a few myself with European sourced recipes, I would also reiterate to always use a strong flour as the long fermentation times with the bacteria in the starter can chew at the gluten structure and no rising or at worst a porridge like mess. Also the benefit of using sourdough over bakers yeast is extra and richer flavours to the finished loaf – the Italian panettone is an even more enriched brioche traditionally made with a stiff sourdough starter, and Panettone is the notoriously THE most hardest bread to make.

  8. Hi, thanks for the recipe! I’ll try it ASAP.

    About the levain, you said “Mix 55g starter with 110g flour and 55g water.” Here by “starter” you mean your “usual” 100% hydration one, correct?

    I did bake sourdough brioche once from a different recipe, it wasn’t bad but basically the only flavor that come out strong was the butter. Does it mean the other flavour I used wasn’t strong enough? (vanilla paste). Also, the consistency was a bit dry. I did add flour cause the dough was really wet and I lost all hopes (rookie mistake…), so that’s probably it.

    1. Yup i mean my usual starter.
      With this recipe, it’s very wet, so use a strong flour and keep kneading until it strengthens without adding any extra. It’s very crucial.
      As for other flavours, this has a light sourdough tang that can be increased by extending the cold proof 😊. I don’t add any extra flavours like vanilla

  9. 5 stars
    This was my first sourdough brioche.
    I baked it today and it worked wonderfully. We loved it!
    Thank you from Brazil for the detailed recipe! 🙂

  10. 5 stars
    Thanks for the recipe, especially when many sourdough recipes include adding commercial yeasT as a boost. I really wanted to try going without it. The brioche has a strong sour taste from the sourdough. Has anyone else had this result?

    1. Mine had a mild sour taste, I fed my starter around 3 times before baking this, also trying no to leave it for to long so it doesn’t get too sour. Have you seen her article about a not so acid starter?
      I assume an acid started would give you more sourness, I am not sure if that is correct though.

  11. 4 stars
    I think it needed a little more salt, is 1/2 teaspoon right?
    Still it was the softest bread I have ever made, didn’t know it was possible to do so at home and with starter.
    Thank you very much for the recipe!

    1. You can absolutely add more salt to taste. I use salted butter when making it too. Thank you for the feedback, that amount was too low!I will make a note. ☺️

  12. Thanks for the recipe. I tryed with 30 gr of sourdough 120gr of flour and 60ml of water, because I though it’s summer and the temperature is hot. I follow all the step and the brioche growed beautifully.
    I will defnely reccomend your recipe and follow you after all. I love sourdough so much and want bake more and more.

  13. Should the starter be active before I mix it in the levain? I keep mine in the fridge between feedings so I’m assuming I feed it first?

    1. If it’s been in the fridge for a long period of time then refreshing it first is a good idea 😊

  14. If I don’t have a “stiff” levain as you suggest, what modifications do I need to make?

    1. Hey it’s written in the post how to do this 😊, under ‘Sourdough starter’and ‘building the Levain.’

  15. HI, I have tried most of your recipes and they are all amazing. Thank you. Do you cover the top with a kitchen towel after shaping and putting them in loaf tins to proof at room temp?

    1. Thank you! and yes I do, or a lightly dampened cheesecloth if the tops are drying out 🙂

  16. Hello! My dough is coming together nicely in my mixer right now.

    I was wondering, have you ever frozen this dough? At what point in the process would be the best time to freeze?

    1. Hey John, I’ve not frozen the unbaked dough before, I’m not sure it would defrost and bake well

  17. Hi there,
    I love this recipe although I had problem forming the round shaped balls. Do you use flour for easier shaping or you do that on the clean surface? In my case it was bit sticky.

    1. Hey if the shaping is tricky you can definitely flour your hands or lightly flour the bench ☺️

  18. 5 stars
    we love this brioche! Excellent for french toast, deli sandwiches, or just devoured with butter and a sprinkle of salt!

  19. Hi, so high protein flour…I just can’t find here, can I add vital wheat gluten to strengthen it up?

  20. Do you think I could bake this in one 2lb tin? If so, would this change the bake time?
    Thanks!

    1. Hey yeah it likely will, perhaps an extra 10 minutes or so will be needed. You might need to turn the temperature down a bit halfway through baking if it’s browning too fast.

  21. 5 stars
    One of the easiest bread recipes I’ve tried and the bread was delicious! Will definitely bake again

  22. Can you tell me how much half a cup of milk is in grams please? The rest of your recipe was in metric then I had to guess how much milk and consult US websites which said 250ml. Thats how much milk I used and the dough it very loose and wet – even after mixing for a good long time in a spiral mixer.

    1. Hey, I will add in the ml amount. One half a cup of milk is 125ml. One whole cup is 250ml. Most websites would say that too, the issue may be that you put a whole cup of milk into the dough.

      If this is the case things may need a bit of adjusting. The dough will still stiffen up a bit in the cold proof, but it might be too tricky to roll it into balls the following day and may need to be placed in the tins a bit differently.

  23. 5 stars
    I made this recipe and the brioche was an absolute killer! It didn’t survive very long ;-). The instructions were spot on. Thank you!

  24. 5 stars
    This recipe is awesome. Just perfect in every step. Love it with butter and honey, or plain. Makes awesome French toast too! The explanation is clear and there’s nothing I’d change. Thank you !

  25. 5 stars
    This brioche is delightful! I have baked it so many times! I make my levain first thing in the morning and then the process takes only 2 days time. I prefer to braid the loaves because after baking with the balls as suggested, the loaf would always split down the seam when I tried to slice it. Also, I’m in the US so when it’s time to bake, I start the loaves in the oven at 425 F then turn it down to 400 F after 10 or 15 minutes to finish baking. I’m thinking of trying it as buns for burgers. Have you tried this?

    Thanks for this delicious recipe!

    1. Hey I’m so glad you like the recipe! I have made brioche burger buns with this recipe and we love them!

  26. 5 stars
    Love this recipe! I am gluten sensitive but found long fermentation of the dough helps me digest it! Still can’t go crazy- but these little rolls with hot protein shake in the morning is great!
    I did notice if I added boiling water to a pan on the bottom rack- the pans of rolls had a higher rise. (It’s cold and dry in Utah right now.)

    1. I’m using this dough to make a Nutella Babka for Easter, any suggestions?

  27. I used half the dough to make cinnamon rolls this morning. I think it may be guilding the lily to add butter, brown sugar and cinnamon to the dough but we’ll see. The other half will be Easter dinner rolls! Can’t wait. Have you ever used this recipe to make donuts? In looking for a French brioche sourdough donut recipe.

    1. Brioche dough makes great cinnamon rolls, yum! I have not tried brioche donuts before but if you do, I would love to know how they turn out 🙂

  28. Hi Ellen,
    Thank you so much for this great recipe! I was looking for an enriched dough by hand since I dont own a stand mixer. I have a question after adding the butter we knead until becomes strong, glossy that means dough should pass windowpane effect?

  29. Dear Elien,

    Thank you for such a great recipe. I followed it and the result was absolute heaven! Sending you gratitude from Austin, Texas,

    José

  30. I’m trying to adapt this recipe to make greek tsoureki as I have a wheat sensitivity and the long ferment of sourdough makes it easier to digest. If I double the sugar do you think it will throw off the texture much? Should I add another egg to accommodate or just give it a go with more sugar (and a couple other spices 😀 )

    1. Hey Anna, I would give it a go with just increasing the sugar and spice! 🙂

  31. This brioche looks delightful! Do you think it could be rolled out and used for cinnamon rolls?

  32. thank you for this!! this didn’t taste tangy at all! followed everything except i used coconut sugar (and upped the amount to 130g because my family likes to eat bread as is). i tried using olive oil for my second loaf (olive oil brioche heh) and it was so good too!

  33. Thank you for the recipie. I tried it but must have done something wrong with the sourdough. The result looked good, but war far to sour. I used a wheat flour based starter. Could it be it gets too sour, when I gave the levain more than overnight time?

  34. hello!
    Would it be possible to skip the overnight rest? I’m afraid it will make the bread sourer…
    What is your experience with it?
    Thnak you!

    1. Hey I have never skipped the cold proof entirely, only shortened it. However I think it would still be fine and it would reduce the sourness. Let me know how it goes if you try it 🙂

  35. I’ve been trying a few sourdough brioche variations but they have all been a bit off. This recipe was perfect though! I made one loaf and 8 rolls, and they all came out great and tasted fantastic! Thanks for sharing!

  36. Hi there!
    What is the purpose of the fridge rest?
    Could i just leave it for about 1 hour and then do the second proof?

    Thank you in advance!

  37. I made sourdough cinnamon rolls which was made in this brioche style which was good every time I’ve made it. This will be my next recipe to try. This will be my next recipe to try. Look forward to ripping it apart.

  38. I was so excited to try this recipe. I followed it closely and it didn’t quite look like yours , but it turned out great. I was so proud of myself. Thank you

  39. How would you recommend making this into buns for hamburgers? Should I still bake in a loaf pan is there a better way?

  40. Hi, tks for sharing the recipe which I would love to try. But as I only have one tin loaf and a small family of 3, is it possible to half the recipe ? Do I just walk the ingredients? Tks !

  41. Love love love this recipe it’s my standard for cinnamon rolls and it’s fantastic – tender, rich and flavorful!

  42. Hello! Thanks for the recipe. It turned out to have more of a cake substance than brioche body that you can pull. Do you have any idea what went wrong?

    1. Hey Gerald, it’s hard to know without seeing it but by the sounds of it, it may have been over over-proofed

  43. I’ve made this twice. First time I halved it. Made one loaf. Gave to neighbors who as it was best they’d ever had. Making hamburger today and a loaf. Great recipe. I’m in rocky mtsn so raising is a lot faster here

  44. Trying the recipe out for the first time 🙂 just wondering, could I skip the overnight ferment for a less sourdough tasting brioche?

    1. Hey Tina you can definitely shorten the cold-proof. I have not skipped it entirely before so I’m unsure how much that will affect the overall bread.

  45. SInce the dough can be divided into two loaf tins, can i cook half and freeze the other half first and cook it late?

    1. Hey Rosana I haven’t tried freezing it at that point. If I was, I would probably let it proof and rise first before freezing

  46. Hi Elien,
    I tried ur other recipes. Your sourdough recipe is the best recipe so far. I would love to try your brioche this time but wants to make it like a burger bun. In that case , do you think what temperature and how long should I bake with it ?
    I’m looking forward to make it , thank you 😊

    1. Hey thank you so much! I would keep the same oven temperatures as this recipe but the baking time would likely be decreased to about 18-20 minutes 🙂

  47. Followed pretty much to a tee and they turned out fantastic. So light, rich and delicious.

  48. This is the best brioche sourdough. We use it for loaves, but most of the time we shape it into hamburger buns. So delicious!

  49. Just made this and it turned out sour? I don’t know what happened. I didn’t even prove it for all that long and this happened….I feel so disappointed cause it took so much time and effort to make. This does not taste like brioche at all.

    1. Hey Sarah, it will have a sour tang to it, especially because of the fridge proof. If you were to make it again you could make the dough as per day 1, but instead of refrigerating it you could shape and leave it to rise overnight and bake in the morning. This will lessen the sourness (though not completely, it is a sourdough brioche after all and since it’s so slow to rise it’s alway going to be a bit tangy)

  50. Hello, this looks like a great recipe and I intend to try it soon. Thank you for sharing it. I have two questions, though:

    1. Can it be left in the fridge after the second rise? (And then taken out of the fridge in the morning and returned to room temperature before baking.)

    3. What’s the best way to store it?

    The reason I ask is because I’d like to have it ready for breakfast, warm and straight from the oven, with the house smelling like a French patisserie. 🙂

    Thank you!

    1. Hey! What you could do is make the dough as per day 1, but instead of refrigerating it you can shape it in the tins and leave it to rise slowly on the bench overnight. Then in the morning you can bake it straight away 🙂

  51. Is your levain made from active starter?
    That is, do I need to feed my refrigerated starter and let it rise before mixing it into the levain?

    1. Hey yeah I do always use active starter, so an extra feeding for your refrigerated starter would be beneficial 🙂

  52. Just wanted to say thank you for the recipe.
    I have tried both the long and short version of the recipe and I must say that waiting the extra time for the dough to sit in the fridge et rise again the next day makes all the difference texture and taste wise. Plus the longer version did not even turn out to be that sour in the end (which I was worried about).

    1. I love the texture of a fridge proof too! So cool you did a comparison of the two versions too 🙂 happy it wasn’t too sour. thanks so much!

  53. Hi! I’m making this for orange rolls. Will that work? Rather than using for rolls. Thanks for the recipe!

    1. Yup it would! I’ve got a similar recipe for sourdough brioche cinnamon rolls on the site too which you could use as the base for the orange rolls too.

  54. Hi! Can I make these into individual smaller buns? And would it be okay to fridge proof it longer than overnight? 🙂

    1. Hey Audrey sorry for the late reply! Yup you can make smaller buns, and the fridge proof can be extended up to 24 hours 🙂

  55. Hi. I’m a vegan, could you substitute the eggs? There are egg replacements on the market but unsure of how effective they are.
    Thanks

  56. can sugar be replaced with maple syrup or honey? (by adjusting the liquid in other ingredient i.e. milk?)

    1. You could. Let the dough rise up to step 4 on day one, but then instead of the fridge proof you can just shape it and let it rise again before baking. That being said, after that first rise you will need to pop the dough in the freezer or fridge for a little while to stiffen the butter up again or it will be too hard to shape.

  57. I have been making this recipe for two years now and it is my very very favourite! I make it into buns – 8 per loaf tin. Makes a pretty impressive gift! Had randomly printed out of the internet and just finally got around to seeking out the source. Am I ever glad I did! I don’t know where to start with your recipes. Maybe tge garlic knots….. Thank you so much!

  58. Hi! I’ve made this recipe several times now, and we really love the result! However, on the last day, the dough is much too sticky to roll out, and often tears/breaks apart. I tried adding some stronger bread flour, I’ve tried reducing the butter somewhat, but neither works. Any thoughts? 🙂 My next thought is to leave it in the fridge longer, or perhaps I should knead it more? I do use a Kitchen Aid. Thanks!

    1. Using a kitchen add with dough hook makes it a lot easier, it sounds like your dough wasn’t kneaded enough. I would suggest adding butter after getting a strong dough with the window pane and then add butter. If you add the fat before it can make it more difficult to get a strong dough and will fall apart as you describe

  59. I had doubts. But these turned out amazing. I’m a seasoned sourdough bread maker. I have to feel a recipe before I make it. This one does not disappoint. Wish I could post a picture. I typed these rolls with kosher salt. And that’s are fabulous.

  60. Would it be possible to make ahead of time and freeze, after shaping, either before or after rising? Or should it be cooked and then frozen?

  61. Amazing recipe! Followed it exactly and it came our perfect! Worth the 3 days of effort! Thank you!

  62. I’ve baked with a sourdo starter since I left San Francisco with a famous starter in a Bull Durham sack around my neck. To my surprise when it was plated out by a friend it contained mostly bacteria and after reading your essay on maintaining starters I understand why: because I starved it decanting the grungy liquid and adding yeast.
    I tried your Best Brioche recipe. It made the mini loaves in a 9×5 loaf pan plus 450 & 150 gram loaves in traditional fluted pans (Is there a way to attach foto?) . Just simply delicious: warm slathered with butter, toasted with butter and sprinkled with cinnamonm/sugar. I hope some is left to go a bit stale for oe French toast is my favorite Brioche brunch!
    At 89 I watch my diet so I wonder if cutting the butter by half and substituting applesauce would work? It works with Tandzhong & other yeasted breads, tho needing some added flour. Speaking of yeast do you know it can be had for 2# at less than $5 at Sam’s? That and 50#s
    of their AP flour is (11% protein) meet all my needs for a year. I Tho this year with all your great SourDo recipes I may come up short.
    PS If you are ever down Florida way drop us a note and we’ll take you swimming with manatees at Crystal River.

    1. Hey Ernie, I’m so happy you enjoyed the recipe! Thank you so much for your lovely comment, I will definitely let you know if I’m ever in Florida :D. I’ve not tried adding applesauce in place of butter but I think you could cut the butter in half without needing the apple sauce. It would change the texture, and the bread would be less rich, but it would still be delicious!

  63. Hi Elien,
    I just want to let you know that I tried this recipe, and I got an incredibly good result. Thanks for sharing your knowledge and talent. I’ll surely buy your book soon. Best wishes!

  64. Hello,
    In day 1, step 1 it says to add the starter. Did you mean the levain? Is this the step where we add the levain?

  65. I want to make these into cinnamon rolls, but I’m struggling to figure out the timing. I currently have the dough in the fridge going on 4 1/2 hours. I’m wondering if after I shape the rolls I can put it straight into the fridge for the second rise, so that it can be in there for a longer, period. I’m concerned with over proofing as I have a bagel recipe that anytime I try to do any cold proofing at all it always over proofs. I’m also wondering if the answer is yes to that question should I shorten my initial fridge proof? For example, should I get it out now or in a few hours shape the rolls and then put it in the fridge overnight then bake around 10 AM or should I continue with the long fridge proof and then move on tomorrow? Also, if yes to the cold proofing the rolls, what is the maximum amount of time they can be in the fridge without over proofing?
    Thank you so much!! I’m so excited to see how this turns out.
    I also have exclusively fed and used Einkhorn flour for all of my sourdough feedings and bakes. I try to use a little more Einkhorn or less liquid to adjust recipes that don’t already call for Einkhorn. And then I pray over it and hope for the best!😆

    1. Hey Angie,
      I think that an overnight proof in the fridge would be okay! I would shape them, leave them a couple of hours at room temp and then place in the fridge overnight to bake in the morning 🙂

  66. I’m so sorry. Right after I commented I found your cinnamon roll recipe. So here’s what I did. Pulled the dough out of fridge at 10pm (in fridge since 3ish pm), rolled into cinnamon rolls and assembled into baking dish, covered and right away into fridge. I’ll pull them out around 10:30 am to bake. I hope this works, I’ll let you know how they turn out. Everything was very easy to do and your instructions are so detailed and straightforward. I was worried it would be hard to work with bc of its sticky nature but it was lovely and I didn’t even use flour to dust bench. Ive been using a thin layer of coconut oil and that worked great with the help of my bench scraper. Eeek! I can’t wait!!

  67. The dough baked beautifully and they are great! I’m so happy to know I can make sourdough brioche with Einkhorn!! Thank you so much for your help and for the great recipe!

  68. Hi, first time baking sourdough brioche and it turned out great. Will now endeavour to run through some of your other recipes.

  69. Hi Elien,
    I am planning to make this brioche bread next week. But I was wondering if I can use a milk substitute like coconut milk or oat milk? Would that work? This recipe looks great! Thank you

    1. Hey Patricia, substituting the milk will be fine as long as the butter and eggs are still in there, though I would probably use oat milk over coconut milk

  70. Hello, I must say this recipe turned out wonderfully! I’ve never made a stiff starter before but it worked perfectly. I braided the dough into a wreath shape and sprinkled with sesame seeds for gifting to friends for Christmas. It was so pretty I wish I could share a picture! We ate half of the wreath with butter and the other half I made into a French toast casserole which was just so delicious. Thank you

  71. I searched all of your comments about replacing sugar with honey or maple syrup. I see you said you can swap in one of your responses. Do you have a measurement (grams) of how much honey or maple syrup to use in place of the sugar? Thank you!

    1. I would use around 40g of maple syrup or honey :). It doesn’t make sweet bread, so you can increase it if you like. Then you might need an extra tablespoon of flour or two to make up the extra liquid added.

  72. Hi, Elien. Just trying to troubleshoot something. Do you have any idea why sometimes I get the nicely rounded, domed and well defined separation on the top vs sometimes not nearly as distinct looking. I’m consistent with the level in my Pullman each time concerning the rise but the appearance is often different.

    1. Hey Lori! I think that will have something to do with the proofing. Perhaps the temperatures have been different for each time, so even though the bread rises to the same level, one may have risen faster than the other. This can affect things like the gluten structure, texture, and volume of the bread which might be a reason for the inconsistencies

  73. Just curious, when it says to proof it, can I use the proofing cycle in my oven instead of just sitting at room temperature?

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