Description
Sourdough Brioche is a rich, buttery bread made with active sourdough starter for incredible flavor and texture. Soft, slightly tangy, and subtly sweet, it’s perfect for breakfast, sandwiches, or decadent French toast.
Ingredients
- 1/2 cup (120g) active sourdough starter (fed and bubbly)
- 1/4 cup (60ml) warm milk
- 2 tbsp (25g) granulated sugar
- 3 large eggs, room temperature
- 2 1/2 cups (320g) all-purpose flour
- 1 tsp salt
- 1/2 cup (115g) unsalted butter, softened and cubed
- 1 egg (for egg wash)
Instructions
- In a large mixing bowl, combine the sourdough starter, warm milk, sugar, and eggs. Mix until smooth.
- Add the flour and salt, mixing until a rough dough forms. Knead (by hand or mixer) for 5–7 minutes until the dough becomes elastic.
- Add the softened butter a few cubes at a time, kneading until fully incorporated and the dough is smooth and glossy (about 10 minutes).
- Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 4–6 hours, or until it doubles in size.
- Deflate the dough gently, shape it into a loaf or divide it into rolls, and place in a greased loaf pan or baking dish.
- Cover and refrigerate overnight (8–12 hours) for flavor development and easier shaping.
- Remove from the fridge and let rise at room temperature for 1–2 hours, until puffy.
- Preheat oven to 375°F (190°C). Brush the top with beaten egg for a shiny finish.
- Bake for 25–30 minutes, or until golden brown and internal temperature reaches 190°F (88°C).
- Cool on a wire rack before slicing and serving.
Notes
- Use a strong, active sourdough starter for best results.
- For extra richness, add 1 tsp vanilla or a pinch of nutmeg.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Perfect for making French toast, bread pudding, or gourmet sandwiches.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking and Fermentation
- Cuisine: French