Can Brioche be Made From a Sourdough Starter?

You can definitely use a regular starter to make brioche, as long as it is fed, active, and bubbly.

Is Sourdough Brioche Sour?

When using a sourdough starter with a shorter fermentation time in your sourdough brioche recipe, you'll find that the results are mild-tangy and not too sour.

What Makes Brioche Different to Most Breads?

Brioche is unlike most breads, in the sense that it is made with an enriched dough, and tastes a little sweeter.

What is Brioche Best for?

Brioche is enjoyed globally as a delicious substitute for normal bread. You can use brioche to make French toast, sandwiches and more.

Tasty Sourdough Brioche Bread Recipe & More

Ingredients

Scale

370g All Purpose Flour or Bread flour
36g Sugar
7g Salt
60ml Room Temperature Milk
110g Melted Butter
3 Eggs
120g Sourdough Starter
1 Egg Yolk for Egg Wash

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Instructions

Feed it 6 to 10 hours before you plan to start making the dough. The starter should double in volume, produce lots of bubbles, and successfully pass the float test for this recipe. Note that your starter needs to be at 100% hydration for this recipe.
In a large bowl, mix the dry ingredients, then add room temperature milk, butter, eggs and sourdough starter. Mix until the dough has formed, with no dry spots remaining. Cover with a damp towel or plastic wrap.
Let the dough rise on your kitchen counter for 4 hours. Then perform a set of stretches and folds every 30 minutes. Since this is a high hydration dough, it will cling to your fingers, and feel sticky to work with. You can easily fix this by wetting your hands before handling the brioche dough to make it easier for you to work with. Always cover the dough after performing a set of stretches and folds, before placing it into the fridge.
Cover the brioche dough well, to avoid it developing a dry layer. You can cold ferment your dough for 16 to 24 hours, or 48 hours depending on your personal preference. The longer it is cold fermented the more distinct the final taste will be.
Remove the dough from the fridge and let it rest at room temperature for one hour.
Transfer your brioche dough to a lightly floured work surface. Divide the dough into 4 equal pieces, shaping each piece. Fold the dough over itself until you achieve a tight ball, then arrange the shaped dough into a loaf pan lined with parchment paper.
Let the dough rise for an additional 2 to 4 hours, and remember to cover it loosely with plastic wrap, leaving it in a warm spot. Once the dough is ready it will increase to almost twice its primary size, feeling soft and light to the touch. Take care not to proof your dough, otherwise, you will risk the dough collapsing when baking.
Preheat your oven for 20 minutes before baking. In a small bowl, separate one egg yolk for the egg wash. Using a cooking brush, lightly coat the sourdough brioche dough with the egg wash before baking.
Bake at 350°F for 45 minutes, or until the brioche has developed a wonderful golden brown shade, and reaches an internal temperature of 190°F. If it begins to brown at the top too soon, or too much, cover the loaf with aluminum foil and continue to bake.
Remove the sourdough brioche loaf from the loaf pan, and let it cool on a cooling rack. Don’t slice the loaf until it has cooled completely for at least one hour, as slicing too soon can create a gummy and slightly unbaked texture.

Author: Natasha Krajnc
Cook Time: 45 mins
Category: bread