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The Best Sourdough Brioche Bread

ByElien Lewis Updated on
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Soft, buttery, and beautifully tender, this sourdough brioche bread is enriched with eggs, butter, and milk to give it a rich flavour and pillowy, pull-apart crumb. The recipe makes two loaves and uses a stiff sourdough starter, which keeps the dough strong and the tangy flavour gentle.

Golden-brown loaves of sourdough brioche bread sit on a cooling rack. Two slices are cut and placed in front, showcasing their fluffy, airy texture. A blurred background with a white cup adds to the cozy kitchen setting.

About this sourdough brioche

This sourdough brioche is one of the older recipes on the site and one of the most made by readers. It produces two tender, golden loaves with a soft, slightly sweet crumb and just a subtle sourdough flavour. The dough is very enriched, with plenty of butter and eggs, which gives it that signature brioche richness while still being light enough to slice cleanly for toast or French toast.
A key difference in my sourdough brioche recipes is the starter. I use a stiff sourdough starter, which has half the usual amount of water. A stiff starter ferments more slowly and produces a milder acidity than a liquid starter, which suits enriched doughs really well. It also means I can pack more starter into the dough without making it too wet. That little extra leavening power makes a real difference for a dough this rich, where the fat slows down fermentation. Once you have the hang of this brioche dough, it can be turned into all sorts of things. Brioche buns, brioche cinnamon rolls, chocolate babka, cinnamon babka, hamburger buns, and savoury swirls all start with the same dough. Leftover slices make the most incredible brioche French toast.

If you are new to baking with sourdough, my sourdough hub has guides on starters, fermentation, and enriched doughs.

What readers are saying

“Love this recipe! First time baking this bread and it came out beautiful and delicious! Thank you for sharing!” – Carolyn

“Fantastic recipe, I made bread and butter pudding with one loaf for Father’s Day and still have a whole loaf to enjoy.” – Frazer

Two hands pull apart a piece of fluffy, golden-brown sourdough brioche bread from a loaf resting on a cooling rack. The texture looks soft and airy, highlighting the freshly baked, glossy crust.

Key ingredients and why

Here is a breakdown of the main ingredients in this sourdough brioche and why each one matters. You can find the full amounts in the recipe card at the bottom of the post.

  • Strong all-purpose flour (around 11% protein): Provides structure to the dough and creates a soft but sturdy crumb.
  • Granulated sugar: Adds a gentle sweetness and helps create a tender crumb. Sugar also draws moisture into the dough, which helps the brioche stay soft for longer.
  • Large eggs: They add richness, colour, and structure, and the fats in the yolks contribute to the tender crumb.
  • Stiff sourdough starter: The natural leavening agent. A stiff starter has half the water of a regular 100% hydration starter and ferments more slowly. This keeps the dough strong and the final flavour mild and balanced.
  • Milk: Adds moisture and helps soften the crumb. I use whole milk, but any milk will work.
  • Salt: Enhances the flavour and strengthens the gluten structure, which is especially important in a dough this rich.
  • Butter: The star of brioche. Butter is worked into the dough in stages so it incorporates smoothly without breaking the gluten structure.
A close-up of a sliced loaf of bread on a cooling rack. The bread has a golden-brown crust and a fluffy, light interior.

Stiff sourdough 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).

Baker’s schedule

There are two ways I make this brioche, depending on the timing that suits me best. The first uses a cold overnight proof in the fridge after bulk fermentation. The second uses an overnight room-temperature final proof after shaping. Both work well, so choose the schedule that fits your kitchen and your day.

Schedule 1: Cold proof after bulk

Night before

  • 9:00 PM: Feed the stiff starter at a 1:2:1 ratio and leave to rise overnight

Day 1

  • 9:00 AM: Mix the dough and knead in the butter
  • 9:30 AM: Bulk ferment in a warm spot until risen by 30-40% (roughly 4 to 6 hours)
  • 3:30 PM: Refrigerate overnight

Day 2

  • 8:00 AM: Shape into balls and place in tins
  • Final proof in a warm spot for roughly 5 to 8 hours, until almost doubled
  • Bake

Schedule 2: Overnight final proof

This one only really works if your kitchen is under 20°C / 68°F at night, otherwise the dough can overproof.

Night before

  • Feed the stiff starter

Day 1

  • 9:00 AM: Mix the dough and knead in the butter
  • 9:30 AM: Bulk ferment in a warm spot until risen by 30-40%
  • 1:30 PM: Refrigerate for at least 4 hours to firm up the butter
  • 8:30 PM: Shape and leave to proof at room temperature overnight

Day 2

  • 8:00 AM: Check the proof, bake when puffy and almost doubled

Times will vary depending on your kitchen temperature. The dough is ready when it has visibly risen and feels puffy to the touch, not when the clock says so.

Bulk fermenting in winter

Bulk fermentation is the first rise after the dough is mixed. In cooler kitchens, yeast activity slows down more than bacterial activity. This means the dough can take a long time to rise while acidity continues to build, which can leave brioche tasting more sour than you might like.

For an enriched dough like this, it’s important to help the dough rise efficiently during bulk fermentation. Placing the dough in a warm spot encourages yeast activity so the dough gains volume without needing a long rise. A turned-off oven with a mug of hot water inside creates a warm, slightly humid environment that works well. Replace the water with freshly boiled water if it cools down.

Once the dough has increased in volume by about 30-40%, it’s ready for the next step.

What about the cold proof in the fridge? A common worry is that if a cool kitchen during bulk fermentation makes the dough sour, the fridge proof must do the same. It actually doesn’t. Below around 4°C / 39°F, both yeast and bacterial activity slow right down, so the dough barely ferments at all in the fridge. The cold proof develops a small amount of complexity and flavour without building sharp acidity. The sour-from-cool-kitchen issue only happens in that in-between zone of around 12 to 18°C, where the bacteria stay active but the yeast slows down.

How To Make Sourdough Brioche

The dough

  1. Feed the stiff starter the night before and let it rise overnight at room temperature.
egg, starter milk in mixer.
  1. In a stand mixer bowl, combine the flour, sugar, salt, eggs, sourdough starter, and milk. Mix this until a thick dough forms.
A hand holds a piece of butter over a stand mixer containing dough. The dough appears smooth and light in color, while the mixer and bowl are metallic.
  1. Add in the cubed butter, a few pieces at a time. Incorporate each cube before the next addition.
A mixing bowl filled with creamy, light tan dough being mixed by a stand mixer, with the beater partially visible on the left. The dough has a sticky texture.
  1. The dough will look very messy and sticky for a while. This is completely normal. Keep going.
A close-up of dough being mixed in a silver stand mixer bowl. The dough is smooth and creamy, forming a cohesive mass as it wraps around the mixing attachment. The white base of the mixer is partially visible.
  1. After about 15 minutes of kneading, it will pull together into a smooth, glossy, elastic dough that pulls cleanly away from the sides of the bowl and it passes the window pane test.
A simple line drawing of a piece of paper with a heart in the center, enclosed in a light pink circular border on a white background.

A note on dough temperature: If the dough gets too warm during kneading, the butter can separate out and the dough will struggle to come together no matter how long you keep mixing. You will notice it looking greasy rather than silky. If this happens, stop the mixer and pop the whole bowl into the fridge for 20 to 30 minutes to cool everything back down. Then resume kneading. The dough will pull together properly once the butter is back to a workable temperature.

  1. Window pane test: The windowpane test checks if your brioche dough has enough gluten development. Gently stretch a small piece of dough between your fingers. If it stretches thin enough to see light through without tearing, it’s ready.

Bulk fermentation

  1. Place the dough in a lightly greased bowl, cover, and let it bulk ferment in a warm spot at around 22 to 24°C (72 to 74°F) until risen by 30-40%.
  2. Transfer the dough to the fridge for the cold rest. This firms up the butter for shaping and continues to develop flavour without building too much acidity. A few hours is enough, but you can leave it overnight.

Shaping

  1. Turn the cold dough out onto a clean bench and divide it into two equal pieces. Divide each piece into 8 equal balls.
A loaf pan filled with eight round pieces of dough, evenly spaced and ready to rise or bake. The soft, smooth dough sits on parchment paper inside the rectangular metal pan, placed on a light gray surface.
  1. Shape each ball by rolling it on the bench under your cupped hand, then place 8 balls into each parchment-lined 8 x 5 inch (21 x 13 cm) loaf tin.
Close-up of a person brushing melted butter over six unbaked bread rolls in a metal baking pan. The rolls are smooth and slightly glossy, ready for baking. The background is softly blurred.
  1. Cover and proof in a warm spot until almost doubled in size and very puffy. Brush the tops with egg wash.
Golden-brown brioche loaf in a silver baking pan on a cooling rack, showcasing a soft, fluffy texture with a well-baked top crust.
  1. Bake until deep golden brown on top. If the tops are browning too quickly, loosely tent with foil for the last 10 minutes.
Two slices of golden brown sourdough brioche bread are placed in front of a larger brioche loaf on a cooling rack. The bread boasts a soft, airy texture and a light crust, resting elegantly on a marble surface.
  1. Let the loaves cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
A simple line drawing of a piece of paper with a heart in the center, enclosed in a light pink circular border on a white background.

Kneading by hand

You can mix this dough by hand on a clean bench, though it takes a long time and a lot of arm work. If you get tired, take a break. Wash up, rest your hands for a few minutes, and come back to it. The dough responds well to a rest. There is a video of the dough being kneaded by hand on the YouTube channel if you want to see how it behaves at each stage.

Tips for the best sourdough brioche

  • Use room-temperature butter, not melted. The butter needs to be soft enough to push your finger into easily, but still cool. Melted butter will not emulsify into the dough properly and will leak out as it bakes.
  • Keep the dough cool while you knead. Brioche dough warms up quickly thanks to the friction of the mixer. If your dough feels warm or greasy at any point, pop the whole bowl into the fridge for 15 minutes before continuing. A warm dough makes it super hard for the butter to incorporate properly.
  • Don’t rush the final proof. This is the most common reason for a dense brioche. The dough needs to look almost doubled and puffy before it goes in the oven. The cold dough takes a long time to warm up and start rising, so be patient.
  • Watch the dough, not the clock. All the times in the schedule are guidelines. Brioche fermentation can vary wildly depending on the temperature of your kitchen and the strength of your starter.

Storage and freezing

Sourdough brioche keeps well at room temperature for 2 to 3 days, wrapped in a clean tea towel or kept in a paper bag. Slice as needed to keep the rest of the loaf fresh.

For longer storage, sourdough brioche freezes beautifully. Slice the cooled loaves and wrap the slices well, or freeze the whole loaves wrapped in plastic and then in a freezer bag. Thaw at room temperature, or pop straight into the toaster from frozen.

Slightly stale brioche is perfect for French toast or bread and butter pudding.

What else can I make with this dough?

Once you have this brioche dough mastered, it becomes the base for so many other bakes. Here are some of my favourite ways to use it:

FAQs about sourdough brioche

The most common reasons are an underactive starter, a too-cold kitchen, or not enough time. Enriched sourdough doughs ferment much more slowly than lean doughs because the butter and eggs slow down yeast activity. Make sure your starter is at its peak when you use it, and give the dough genuine warmth (22 to 24°C is ideal) during bulk and final proof.

Dense brioche almost always comes down to underproofing. The final proof is the one to watch most carefully. The dough should look visibly puffy and feel soft and airy before it goes in the oven, not just slightly risen.

Enriched sourdough doughs have a longer overall fermentation time, which can push the flavour towards sour if the dough is left to bulk for too long or is kept too warm during the cold rest. Sticking to a 30 to 40% rise during bulk and using a stiff starter both help keep the flavour mild.

You can shorten it but I wouldn’t skip it entirely. The cold rest firms up the butter so the dough is shapeable, and it gives the flavour a chance to develop without building too much acidity.

A stiff starter gives the best results, but you can use a 100% hydration starter. The dough will be stickier and a little more difficult to handle, and the flavour will be slightly tangier. If you do use a regular starter, you may want to reduce the milk by about 25g to compensate for the extra water.

Yes, though it takes patience and a fair bit of arm work. The dough will feel like it is never going to come together for a long time, but it does eventually. There is a video showing the hand kneading on the original post.

You can freeze the shaped dough after the cold rest but before the final proof. Freeze the shaped balls in the loaf tin, then transfer to a freezer bag once solid. To bake, return them to the loaf tin and let them thaw and proof at room temperature, which will take significantly longer than a fresh proof.

I use 8 x 5 inch (21 x 13 cm) loaf tins. A 9 x 5 inch tin will work too, though the loaves will be a little shorter and wider.

Related recipes

If you enjoyed this sourdough brioche, you might also like:

For more soft and rich doughs, visit my enriched sourdough hub, or browse everything on the main sourdough hub.

Close-up of freshly baked sourdough brioche slices with a golden crust and a light, airy interior. The bread rests on a cooling rack, highlighting its fluffy texture and even crumb.

Sourdough Brioche Bread

Elien Lewis
A recipe for a light and tender, buttery sourdough brioche bread. This makes 2 loaves.
4.78 from 186 votes
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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
  • 9 g salt
  • 225 g unsalted butter room temperature but still firm and not melted, 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 together into a soft dough ball.
  • Place it into a jar or bowl, covered with a damp cloth or plastic wrap. Leave to rise for 8 to 10 hours, until doubled.

Day 1 – The dough

  • Add the flour, sugar, salt, eggs, milk, and stiff starter to the bowl of 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 on low for around 5 minutes to develop the gluten.
  • Add the cubed butter a few pieces at a time, on medium speed. Wait for each piece to fully incorporate before adding the next.
  • Continue mixing on medium speed for around 15 minutes, until the dough is smooth, glossy, and pulls cleanly away from the sides of the bowl. Don't be tempted to add more flour.
  • Let the dough rest for a few minutes, then check the window pane. Stretch a small piece of dough between your fingers. If it stretches thin enough to see light through without tearing, it’s ready.

Kneading by hand

  • You can mix this dough by hand instead, though it takes a long time and requires arm muscle. If you get tired, take a break. The dough will respond well to some relaxation time. Don't be tempted to add more flour.

Bulk fermentation

  • Place the dough in a greased bowl and cover with plastic wrap or a lid. Put it in a warm spot, ideally around 22 to 24°C (72 to 74°F), and let it bulk out by 30 to 40%. This will take around 4 to 6 hours, depending on temperature.

Cold proof

  • Once risen, place the dough in the fridge for 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. Turn it out onto a clean bench and divide into two equal pieces. Line two 8 x 5 inch (21 x 13 cm) loaf pans with parchment paper.
  • Divide each piece of dough into 8 equal balls, and shape them into tight rounds by rolling on the bench under your cupped hand. Fit 8 balls into each lined pan. They will fit snugly with a little room to expand upwards.

Final proof

  • Let the brioche proof in a warm spot until almost doubled and very puffy. This can take 5 to 8 hours, depending on temperature.

Baking

  • Preheat the oven to 200°C (400°F).
  • Brush the tops of the loaves with egg wash. Bake for around 25 to 30 minutes, until deep golden brown. If the tops are darkening too quickly, loosely cover with foil.
  • Let the loaves cool in the tin for 10 minutes, then turn out onto a wire rack to cool to room temperature before slicing.

Notes

Stiff starter substitute: You can use 200g of active 100% hydration starter instead of building a stiff starter. Reduce the milk by 25g to compensate for the extra water. The flavour will be slightly tangier.
If the dough overheats during kneading: If the dough looks greasy rather than silky, the butter has started to separate. Stop the mixer, put the whole bowl in the fridge for 20 to 30 minutes to cool everything down, then continue kneading.
Bulk fermentation in cool kitchens: Enriched doughs need warmth. If your kitchen is below 20°C, use a turned-off oven with a mug of hot water inside to keep the dough warm. 
Overnight options: This recipe can be done two ways. Schedule 1: cold proof in the fridge after bulk, then shape and final proof the next day. Schedule 2: cold rest for at least 4 hours after bulk, then shape and proof at room temperature overnight (only works in kitchens under 20°C overnight or it can overproof).  See the post for full timings.
Tin size: I use 8 x 5 inch (21 x 13 cm) loaf tins. A 9 x 5 inch will work but the loaves will be shorter and wider.
Freezing the shaped dough: Freeze the shaped balls in the loaf tin before the final proof. Once solid, transfer to a freezer bag. To bake, return to the tin and let thaw and proof at room temperature. This takes much longer than a fresh proof.
Storage: Keeps at room temperature in a sealed container for 2 to 3 days. For longer storage, slice and freeze for up to 3 months. Thaw at room temperature or gently reheat in the oven or toaster.
Uses: Classic uses include French toast and bread pudding. Excellent as a sandwich bread. The dough can be used as a base for cinnamon rolls, sticky buns, or monkey bread.
Brioche buns: Divide the dough into 8 to 10 pieces at the shaping step. Shape into balls and space them on a lined oven tray. Press down slightly with a floured palm. Let them proof until about doubled, then egg wash, sprinkle with sesame or poppy seeds if you like, and bake for 18 to 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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I'm Elien. I love baking, especially with sourdough, and I'm passionate about sharing my recipes with you! You will find me spending most of my days either recipe testing in the kitchen, photographing food in my living room, or out in the garden. I'm so happy to have you here!

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181 Comments

  1. 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.

    Reply

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

    Reply

    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)

  3. 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!

    Reply

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

    Reply

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

    Reply

  7. 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.

    Reply

    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.

    2. hahaha.. 5 y later and I’m back. please never take this recipe down! 🙏🙏🙏🙏

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

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

    Reply

    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.

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