Sourdough Brioche Bread
A recipe for a light and tender, buttery sourdough brioche bread. This makes 2 loaves.
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
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