Ingredients
Scale
For the dough
- 83g whole milk
- 480g active sourdough starter
- 6 whole eggs
- 565g organic all-purpose flour
- 20g organic cane sugar
- 1 tbsp. unrefined sea salt
- 1 cup unsalted butter (softened but firm)
For the egg wash
- 1 whole egg
- 1 tbsp. water
Instructions
- Place milk, sourdough starter, eggs, flour, and sugar into a large bowl or stand mixer bowl. Knead on medium-low using the dough hook for 5 minutes.
- Add salt while the mixer continues to spin.
- Add butter, one tablespoon at a time. Wait until each tablespoon has been kneaded before adding the next spoonful of butter.
- Let the mixer spin for 15-20 minutes, or until it passes the windowpane test. The windowpane test is essentially when you grab a piece of dough and stretch it out. If you can see light piercing through the dough just before it tears, it’s ready!
- Scrape the dough into a pre-greased glass bowl, then cover it with plastic wrap and allow this to ferment at room temperature for 1 hour. Place this in the refrigerator for 12 hours.
- Grease two 9×5-inch glass loaf pans then set them aside.
- Divide the dough into 2 separate balls, and form each dough ball into a loaf. You can braid the loaves, or create 6 individual buns for an easier finish.
- Place the loaves into the prepped loaf pans, then cover and allow them to rise, until they’ve almost doubled in size (2-8 hours).
- Meanwhile, preheat your oven to 375 degrees Fahrenheit.
- Whisk together egg and water, then brush this on top of the puffed-up loaves.
- Bake the loaf of sourdough brioche in the preheated oven, until they turn a wonderful golden brown. This should take around 35-40 minutes.
- Remove the loaf and transfer it to a wire cooling rack. Let this cool for an hour before slicing.
- Prep Time: 19 hrs 40 mins
- Cook Time: 40 mins
- Category: bread
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 178 kcal
