Print

Sourdough Brioche Loaf: The Perfect Buttery Bread

A close-up view of a freshly baked Sourdough brioche loaf, showing its soft, airy interior crumb and rich, golden-brown top crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Achieve the rich flavor of classic brioche combined with the complex tang of sourdough in this straightforward recipe for a beautiful, buttery bread loaf.

Ingredients

Scale
  • 100g active sourdough starter (100% hydration)
  • 350g bread flour
  • 100g all-purpose flour
  • 50g granulated sugar
  • 10g fine sea salt
  • 5g instant dry yeast
  • 2 large eggs, room temperature
  • 60ml whole milk, room temperature
  • 150g unsalted butter, softened and cut into cubes

Instructions

  1. Mix the active sourdough starter, bread flour, all-purpose flour, sugar, salt, and yeast in a stand mixer bowl until just combined.
  2. Add the eggs and milk. Mix on low speed until a shaggy dough forms, about 3 minutes.
  3. Increase the speed to medium-low and knead for 5 minutes until the dough starts to pull away from the sides of the bowl.
  4. Add the softened butter, one cube at a time, waiting until each piece is mostly incorporated before adding the next. This process may take 10 to 15 minutes. Continue mixing until the dough is smooth, elastic, and passes the windowpane test.
  5. Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature for 3 to 4 hours, or until it has increased in volume by about 50%.
  6. Gently deflate the dough and shape it into a tight log. Place the dough into a greased 9×5 inch loaf pan.
  7. Cover the pan loosely and allow the dough to proof at room temperature for 2 to 3 hours, or until it has risen about 1 inch above the rim of the pan.
  8. Preheat your oven to 350°F (175°C). For a golden crust, brush the top of the loaf lightly with an egg wash (1 egg beaten with 1 teaspoon water).
  9. Bake for 35 to 45 minutes, or until the internal temperature reaches 200°F (93°C). If the crust browns too quickly, loosely tent it with foil.
  10. Remove the loaf from the pan immediately after baking and cool completely on a wire rack before slicing.

Notes

  • For the best sourdough tang, use a starter that has been fed 12 hours prior to mixing.
  • Ensure your butter is truly soft, not melted, for proper incorporation into the dough structure.
  • This recipe benefits from a cold proof; after bulk fermentation, you can refrigerate the shaped loaf overnight for deeper flavor development.

Nutrition

Find it online: https://dishicious.com/sourdough-brioche-loaf-recipe/