Sourdough Brioche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">60ml whole milk, lukewarm</li><li class="ingredients-single-item">250g unsalted butter, softened but still cool</li><li class="ingredients-single-item">1 egg, beaten with 1 tablespoon water (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Standard loaf pan (23 x 13 cm)</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly. Feed it 8-12 hours before making your dough. It should double in size and pass the float test (a small amount should float in water) before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the sourdough starter, flour, sugar, salt, eggs, and milk. Mix with the dough hook on low speed for 3-4 minutes until ingredients are incorporated. The dough will look shaggy and feel quite stiff – this is normal at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Continue mixing on medium-low speed for about 8-10 minutes until the dough becomes smooth and begins to pull away from the sides of the bowl. This extended mixing develops gluten which is essential for creating brioche's characteristic tender structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Now for the butter incorporation – the key to brioche's luxurious texture. With the mixer running on medium-low, add the softened butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next. This slow addition prevents the dough from separating and ensures even distribution of butter throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once all butter is incorporated, continue mixing for 10-15 minutes until the dough passes the "windowpane test" – when a small piece can be stretched thin enough to see light through without tearing. The dough should be glossy, elastic, and pull away cleanly from the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature (about 21-24°C) for 2 hours. The dough won't double like regular bread but will expand slightly due to its high fat content.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the initial rise, gently deflate the dough, cover again, and refrigerate for at least 8 hours or overnight (up to 24 hours). This cold fermentation develops flavor and makes the butter-rich dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>The next day, remove the dough from the refrigerator and divide it into 6-8 equal portions (use your scale for precision). Shape each portion into a tight ball by folding the edges into the center and rotating in your hands to create tension on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the dough balls in your greased loaf pan, either in a single row or in a 2x3 or 2x4 pattern depending on how many portions you created. Cover loosely with plastic wrap or a damp cloth.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the shaped dough to proof at room temperature for 3-5 hours until it has risen to almost double its size and feels puffy when gently poked. Sourdough brioche takes significantly longer to rise than yeast-leavened versions, so be patient and watch for visual cues rather than adhering strictly to time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>About 30 minutes before baking, preheat your oven to 180°C. When the dough has properly proofed, gently brush the top with egg wash, being careful not to deflate the delicate dough.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 35-40 minutes until deeply golden brown on top and the internal temperature reaches 88-93°C. If the loaf begins browning too quickly, loosely cover with aluminum foil after the first 20-25 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack. The butter content makes this bread extremely tender, so handle carefully when removing from the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Let the brioche cool for at least 1 hour before slicing. This resting period allows the crumb structure to set properly and the flavors to fully develop. Your patience will be rewarded with perfect slices that showcase the bread's honeycomb texture.</li></ol>