Sourdough Brioche a French Favorite
The Sourdough Bread recipe has a soft buttery taste that is like no other and is perfect for French Toast, or butter and jam like a Parisian.
Servings: 10
Calories: 133kcal
Equipment
- 1 bread pan
Ingredients
Dough
- ½ cup active sourdough starter
- 1.5 cups bread flour
- ¼ cup all purpose flour
- 3 tablespoon sugar or honey
- 2 eggs
- 1 teaspoon salt
- ¼ cup milk
- 1 stick of butter at room temp
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
Mixing
- I feed my starter first thing in the morning. It takes mine about 2 to 3 hours. Depending on your climate this usually takes 4 to 6 hours in colder, less humid places.
- Then combine all ingredients in a mixer and knead until smooth and glossy. Then mix for about 10 minutes if not more until the dough is smooth and silky. It’s a wet dough so don’t give it more flour, be patient and let it come together.
Proofing
- Cover the dough with plastic wrap and place a plastic container with a lid. Find a warm place, which mine is the garage and let it rise for about 6-8 hours until it doubles in size.
- You can refrigerate overnight and continue in the morning , I put mine in the refrigerator for an hour. That helps to make it stiff and easier to roll. Once the dough is a little harder, remove from the bowl and divide into two equal portions.
Prepare
- Then divide each half into eigh equal portions to roll into 8 balls.
- Place the eight ballsi into a lined parchment paper bread pan and buttered.
- Wrap with plastic wrap and cover for about 4-6 hours or over night and let it double in size.
Bake
- Preheat oven to 425 degrees.
- Mix an egg wash to brush over the loaf.
- Bake for about 25 minutes until the brioche is golden brown on top
- Remove the loaf from the pan and place on a wire rack to cool. This helps to not let the bread sweat at the bottom.
- Once cool, slice and serve with butter and jam! Enjoy!
Notes
- Try not to add flour to the dough when mixing, it's very tempting when you see it so wet but wait until it is missing.
- Use high-quality butter it makes all the difference in the world!
- Like any sourdough bread, yeast for being substituted but the taste will be different.
- The weather is a big factor so the warmer the harder to make bread has been my experience. The humidity will play a big factor if it is 80 percent.
Nutrition
Serving: 10g | Calories: 133kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 256mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 110IU | Calcium: 21mg | Iron: 1mg