Easy Sourdough Brioche Bread
This easy sourdough brioche recipe starts with an enriched dough made with eggs, butter, and a velvety tangzhong, producing an exceptionally tender bread with a sweet, buttery richness.
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Equipment
- 1 kitchen scale
- 1 saucepan
- 1 stand mixer
- 2 9 inch loaf pans
- parchment paper optional
Ingredients
Sweet Levain
- 40 g active sourdough starter 2 T
- 45 g all-purpose flour 5 T
- 45 g water 3 T
- 15 g sugar 1 T
Tangzhong
- 160 g whole milk ⅔ cup
- 31 g flour ¼ cup
Sourdough Brioche Bread
- all tangzhong
- all sweet levain
- 30 g whole milk
- 5 lg eggs
- 12 g salt 2 tsp
- 500 g bread flour 4 cups
- 200 g unsalted butter ½ cup + 6 T
- 1 lg egg for the egg wash
Instructions
Mixing the Sweet Levain
- Create a sweet levain by mixing active sourdough starter with all-purpose flour, water, and sugar in a clean container.
- Cover the container and allow it to sit at room temperature. I like to do this step overnight.
The Tangzhong
- The next morning, begin by mixing the tangzhong. Add 160g of milk and 31g of flour to a small saucepan and whisk until it's smooth. Cook over medium heat while whisking for 5 minutes until it becomes thick or until the mixture reaches 150°F/65°C.
Mixing the Sourdough Brioche Dough
- Transfer the tangzhong to the bowl of a stand mixer, add 30g cold milk, and whisk to combine, cooling the tangzhong. Test the temperature of the tangzhong and milk mixture to make sure it's cool enough before adding the other ingredients. If it's still hot, allow it to cool to room temperature.
- Next, add all of the sweet levain, 60 g of sugar, and 5 large eggs to the bowl, and whisk gently to break up the eggs and the starter.
- Add the dough hook attachment to the mixer.
- Add 500 g of bread flour to the bowl and mix the brioche dough for 1-2 minutes or until it's just combined.
- Cover and let the sourdough brioche dough rest for 30 minutes, giving the flour time to hydrate.
- Add the salt and mix on low speed for 10-15 minutes, or until the dough is strong enough to pass the window pane test. The dough will form a ball and begin to clean the sides of the bowl as it mixes.(The exact time will largely depend on the type of mixer you use.)
- Cube 200 g softened unsalted butter and add to the dough, one cube at a time, while the mixer is on low speed. Continue mixing until all of the butter is fully incorporated into the dough. After adding the final piece, increase the mixer speed to help the butter blend in thoroughly. The dough should become soft and silky once the butter is completely absorbed. This process typically takes about 5–10 minutes.
Bulk Ferment
- Transfer the dough to a clean container, cover, and let the dough rise in a warm spot.
- Let the dough rise for 3-5 hours. Because the enriched dough is loaded with heavy ingredients, the won't have a tremendous initial rise. The dough is done when it's puffy and feels soft when lightly touched. (See the post for picture examples)
Cold Proof
- Place the container into the refrigerator overnight to cold ferment. (While this step isn't necessary, allowing the dough to chill makes it easier to handle and improves the health benefits.)
Shape
- The next day, remove the bread dough from the fridge and turn it out onto a clean work surface.
- Use a bench scraper or sharp knife and divide the dough into two equal portions.
- Then, divide each dough half into 8 equal portions, roughly 79 g each.
- Roll each piece of dough into a small, tight ball. Place 8 dough balls into a parchment-lined loaf pan. Repeat with the other half of the dough in a second loaf pan.
Proof
- Cover both pans with a piece of plastic wrap or a clean dish towel and let proof at room temperature for 7-10 hours. The exact time for the final proofing largely depends on the ambient temperature.
- The dough is done proofing once it has puffed up and feels light and airy when touched gently with a finger.
Bake
- Preheat the oven to 350°F/177°C.
- Brush the tops of the bread with the egg wash using a pastry brush.
- Bake in the middle of the oven for 30-35 minutes until the tops are golden brown, and the internal temperature reaches 200°F/93°C with a digital thermometer.
- Remove the breads from the loaf pans and allow them to cool on a wire cooling rack before cutting.
Storage
- After the brioche sourdough bread loaf has cooled, place it into an airtight container and store it at room temperature for up to 5 days.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
Nutrition
Calories: 231kcalCarbohydrates: 27.8gProtein: 4.8gFat: 11.1gSaturated Fat: 6.7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.8gTrans Fat: 0.4gCholesterol: 29.7mgSodium: 298mgPotassium: 57.7mgFiber: 0.9gSugar: 1.6gVitamin A: 334.3IUCalcium: 23.5mgIron: 0.5mg
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