Sourdough Brioche
Sourdough brioche is a labor of love but the payoff is the best! Use this eggy, buttery rich bread as a base for sourdough french toast, in a trifle or roll up some cinnamon sugar inside for an extra indulgent treat.
What is sourdough brioche?
Sourdough brioche merges rich, buttery dough with the distinctive tang of natural fermentation. This blend creates a unique texture and flavor that sets it apart from traditional brioche.
Basics of Brioche Bread
Brioche is a rich French bread that stands out due to its high butter and egg content. This gives it a tender crumb and a golden, flaky crust. Typically, the dough is enriched using eggs, butter, and milk, resulting in a bread that’s closer to pastry than common loaves.
Texture is key. Brioche should be soft yet structured, allowing it to support fillings or toppings. Bakers often use it for sandwiches or breakfast preparations, such as sourdough French toast. .
Differences from Traditional Brioche
Sourdough brioche enhances the classic recipe by incorporating a natural sourdough starter and replacing commercial yeast. The starter not only imparts a slight tangy flavor but also contributes to a longer fermentation process, adding depth to the taste and improving shelf life.
The process requires patience. The natural fermentation can take several hours and also has an overnight chill in the refrigerator allowing flavors to develop. This dough will take longer to rise due to its fat content and will mean doing some planning so that you don’t run out of time when you’re ready to bake.
Starter tips for great sourdough brioche
You will need a strong, active starter for this recipe. And because the starter needs to “lift” the weight of eggs, and the fat from the butter you need quite a lot of starter to make that happen. This recipe calls for 250 grams of active starter so plan accordingly to make sure you have it ready to go.
How to time your brioche breadd
It’s easier to make sourdough when you have a timeline. Here’s how I usually do this brioche:
Timeline for your Sourdough
- Evening the night before making your bread: Feed your starter. I find that my starter is very strong and can be fed later, maybe 8 or 9 p.m. and will be very happy and still doubled by 6 or 7 a.m. the next morning. If yours doesn’t do this, feed your starter early on the day you want to mix your bread and give it a couple of hours to double, then mix your dough.
- The morning you want to make your bread: Mix the dough and allow it rise 5 to 8 hours. I usually go 8 hours, then cover and chill overnight, 8 to 10 hours.
- After refrigeration: Shape the dough and allow to rise until 1″ above the pan. This could take 5 to 8 hours more, then bake.
In total this loaf of bread may takes 5-8 hours bulk ferment, 8-10 hours refrigerated and 5-8 second ferment, then bake. Between 18 and 27 hours depending on your schedule.
Kneading the Dough
Kneading transforms the dough from a sticky mass to a smooth, elastic ball. This process develops the gluten structure, essential for brioche’s texture.
The dough should be kneaded consistently for about 10 minutes using the dough hook of an electric mixer. Visual cues such as smoothness and elasticity indicate the dough is ready.
Patience is key; precise kneading results in better flavor and texture when the pieces of butter are added. They don’t need to totally disappear but do give them a minute or so to start working in before you add more.
You can do this by hand but it’s tricky because the dough is sticky and quite soft.
The Role of Fermentation
Fermentation is critical in developing flavor and structure. Allow the dough to rise until it doubles in size, about 5-8 hours.
For enhanced complexity, refrigerate the dough overnight. This slow fermentation deepens the flavor and improves the dough’s texture. For brioche, this sets the texture and gives the starter more time to ferment the wheat.
This step prepares it for shaping, yielding a silky and airy brioche with a rich taste.
Shaping and Proofing
In sourdough brioche preparation, shaping the dough ensures an even texture, while proofing time affects flavor and rise. Both steps are crucial for the success of the bread.
Shaping the Loaf
Shaping the brioche begins with gently deflating the dough, which has risen overnight in the fridge. Turn it onto a lightly floured surface. Avoid adding too much flour as this may alter the dough’s texture.
Divide the dough into equal pieces. Brioche comes in lots of shapes so feel free to explore your options like a brioche a tete that calls for a special fluted tin. You can also stick to a traditional loaf and shape into a rectangle, folding the long sides inward before gently rolling it into a cylinder. Seal the seam by pinching it with your fingers.
I also love four larger balls tucked into a loaf pan or what we did here–six balls baked to golden brown perfection. You’ll find this dough easy to work with while it’s cold so you won’t need more flour. Cup your hand over the dough and swirl in a small tight circle until a ball forms.
Cover the shaped dough with a clean, damp cloth or greased plastic wrap to prevent drying.
Final Proofing Guidelines
Transfer the shaped brioche to a greased or parchment-lined loaf pan. Monitor this stage closely, as the dough should nearly double in size. This process can take anywhere from a couple of hours to 5 or so if your house is cold. Just be patient.
Check for readiness by performing the poke test. Gently press the dough with a finger. It should slowly spring back, but the indentation should remain slightly visible. This indicates optimal proofing. The dough should be about 1″ higher than the rim of your pan.
Before baking, apply a light egg wash. This ensures an even, golden crust and gives your sourdough brioche its classic shine.
Baking the Brioche
Start by setting the oven to the preheat temperature, typically around 400. It’s essential to preheat well in advance to maintain consistent heat, ensuring an even bake. Use the middle rack for the best air circulation, promoting a uniform rise and color. You may want to put your loaf closer to the door so you can control how fast your brioche browns.
Halfway through the baking process, rotate the pan to ensure even exposure to the oven’s heat. This is crucial for a consistent bake. If the loaf browns too quickly, tent it loosely with foil. Because this bread has sugar in it, it does brown more quickly than other sourdoughs.
Use a thermometer to check for an internal temperature of 190°F (88°C), confirming the interior is fully cooked.
Key Tips for Success
Achieving the perfect sourdough brioche requires attention to dough handling and solutions to common problems. Focusing on consistency and troubleshooting helps bakers improve their technique.
Dough Consistency and Handling
Ensuring the right consistency is crucial for sourdough brioche. The dough should be smooth and elastic. If it’s too sticky, add a small amount of flour, a tablespoon at a time, until it reaches the desired texture. As long as you are using grams this shouldn’t be a problem.
Temperature plays a key role. Keep ingredients at room temperature for even mixing. Kneading needs to be gentle to incorporate air. Using a stand mixer helps achieve this without overworking. Pay attention to fermentation times, as overproofing leads to poor texture and also make sure your starter is strong and at its peak for use.
Troubleshooting Common Issues
Common sourdough brioche issues include dense texture and poor rise. A dense loaf might be due to insufficient kneading or incorrect fermentation times. Ensuring the dough doubles in size during proofing helps prevent this.
For poor rise, check the starter’s activity. If the starter is sluggish, it’s likely not mature enough. Feed it regularly until active. Shaping also impacts the loaf’s structure. Ensure it’s tight to support proper rising. A relaxed dough can result in flattening. Adjust proofing times based on ambient temperature to achieve better results.
I have found that my starter much prefers a 1:2:2 feed. One part starter and two parts water and flour.
Serving and Storage Recommendations
Sourdough brioche offers versatile serving options, from breakfast to dessert. Proper storage maintains its texture and flavor.
Best Ways to Serve Sourdough Brioche
Sourdough brioche shines as a breakfast bread, lightly toasted and spread with butter or jam. Its rich flavor pairs beautifully with savory toppings like cheese and smoked salmon for a more substantial dish.
As a decadent treat, it can be used in French toast or puddings. Incorporating fresh fruits or adding a touch of custard can enhance the experience.
For dessert, slices can be served with chocolate spread or transformed into bread pudding. Consider pairing it with a lightly whipped cream or a drizzle of honey for an elegant presentation.
Storing Your Bread
Proper storage is key for preserving sourdough brioche. To keep it fresh, store in a bread box at room temperature for up to two days. Ensure it is wrapped tightly in a cotton cloth to maintain moisture balance.
For longer storage, slice and freeze the bread. Store slices in an airtight container or ziplock bag, removing as much air as possible. I use a Lock and Lock bread box to freeze mine. Works great!
When you’re ready to enjoy your brioche, reheat the slices gently in an oven or toaster. This restores its softness and enhances its flavor, ensuring the brioche remains a delightful treat.
Sourdough Brioche
Ingredients
- 500 grams bread flour 4 cups +2 tablespoons, I test with King Arthur organic bread flour
- 9 g fine sea salt 1 1/2 teaspoons, I use Redmond’s Real salt
- 50 g sugar 1/4 cup, I use organic cane sugar
- 250 g active starter 1 1/4 cups
- 3 large eggs lightly beaten
- 120 grams warm milk 1/2 cup
- 113 g cold unsalted butter 8 tablespoons, cut into small cubes
- More butter for greasing the pan
Egg Wash
- one large egg
- 1 tablespoon water
Instructions
- Add the flour, salt, and sugar to the bowl of a stand mixer fitted with the paddle attachment. With the machine running, add the starter, eggs, and milk. Mix on low until a sticky dough forms. Approximately 2 to 3 minutes. Cover the dough and allow to rest for 15 to 30 minutes in the mixing bowl.
- Change the paddle attachment to a dough hook. With the mixer on low speed, add the butter one cube at a time, waiting a few seconds between each addition until you see the butter cube mix in part of the way. It won’t all disappear and that’s okay.
- Once all the butter is in, increase the speed to medium and knead the dough 5 to 7 minutes more. The dough should be shiny and smooth but still slightly loose in the bowl and will not form a ball.
- Transfer the dough to a lightly buttered or greased bowl. Cover with a damp towel or oiled plastic wrap and allow the dough to rise 5 to 8 hours depending on the temperature of the room. 70 degrees is best. Once risen, cover with oiled plastic wrap if you have been using a towel previously and transfer to the refrigerator to chill overnight.
- The next morning, lightly grease a 9 x 5 x 3 inch loaf pan with butter or oil. Transfer the cold dough to your countertop and divide the dough into either 4 pieces at approximately 265g each or into six pieces that are about 175 grams.
- Working with one piece at a time gather the ends of the dough on the bottom then gently roll into a ball by forming your hand into a “claw” shape over the round of dough and moving your hand in a tight circle. Stagger the dough into the loaf pan seam side down if you are using four balls. If using six, place them in two rows of three balls each. The dough will fit quite tightly.
- Cover the dough with a damp towel and let the dough rise until risen 1 inch above the rim of the loaf pan; approximately 1 1/2 to 2 hours or more. Because the dough is cold it could take significantly longer. Just watch the dough and not the clock. The dough should rise to approximately 1 inch above the rim of the loaf pan.
- Preheat the oven to 400°F. Mix the egg and a splash of water together in a bowl and use a brush to generously coat the surface of the risen dough.
- Bake on the center rack 40 to 45 minutes. Tent with foil halfway through the bake time if the dough starts to get too dark. Cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before cutting into slices. The loaf will stay fresh for up to two days stored at room temperature.
