This Sourdough Brioche Bread is incredibly soft and fluffy with a rich, buttery flavor. It’s perfect for the holidays and great for making French toast, sandwiches, and Thanksgiving stuffing.
One of my favorite holiday breakfasts is French toast casserole, which I make every year for Christmas brunch. While I usually buy brioche bread from the grocery store, this year I wanted to start making my own bread using sourdough.
And I’m so happy with how this sourdough brioche recipe turned out!
It’s not only great for French toast but also makes awesome sandwich bread. Whether you’re making grilled cheese or using it for Thanksgiving leftovers, this soft sourdough brioche is perfect for any sandwich.
Making the dough takes a bit of effort and time, as the dough requires extra kneading and the rich ingredients make it rise more slowly. But trust me, the results are totally worth it - especially for the holidays.
Whatever the occasion, I hope you give this sourdough brioche bread recipe a try and enjoy it just as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- Since this recipe relies on the sourdough starter for leavening, it's best to use an active sourdough starter or "fresh" discard from a very strong starter.
- All-Purpose Flour- All-purpose flour provides enough gluten to help the brioche bread rise well while keeping it tender, soft, and not too chewy.
- Whole Milk- Adds richness and moisture to the dough, creating a soft and tender texture. You can substitute it with other types of milk, but whole milk works best for flavor and texture.
- Eggs- Using cold eggs helps cool down the tangzhong mixture.
- Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
- Granulated Sugar- Just a little sugar gives the dough a hint of sweetness.
- Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
- Kosher Salt- Enhances the flavor of the dough.
Tips for Success
- Use an active starter. For the best rise, use a bubbly, active sourdough starter. The rich ingredients in brioche dough require strong yeast activity to achieve a tall, fluffy loaf.
- Measure ingredients accurately. To ensure you get the right dough consistency, use a kitchen scale to measure your ingredients.
- Take your time making the dough. It takes about an hour from start to finish to make the dough. Each step is important for getting the best final result, so don't rush the process.
- Be patient. Sourdough brioche dough rises slower than traditional sourdough bread because of the heavy ingredients like butter, eggs, and milk. Allow extra time for the dough to rise both during bulk fermentation and proofing.
- Use an aluminum baking pan. An aluminum loaf pan helps cook the brioche evenly and gives it a nice, golden brown color all the way around.
How to Make Sourdough Brioche Bread
Here is how to make brioche bread with sourdough starter.
Scald the Milk
- Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold at this temperature for one minute, then transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer.
- Reserve the remaining ½ cup (120 grams) of milk in the saucepan.
Make Tangzhong
- Add ¼ cup (30 grams) of flour to the reserved milk in the saucepan.
- Whisk over low heat until the mixture thickens and resembles mashed potatoes.
- Transfer this tangzhong to the stand mixer bowl with the ¼ cup milk.
Knead the Dough
- Add the ice water and cold eggs to the stand mixer bowl. Whisk until mostly combined.
- Add the remaining 4 cups (480 grams) of flour and the sourdough starter.
- Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.
- Add the sugar and salt to the dough. Knead on medium-low speed for 20 minutes, or until the dough pulls cleanly away from the sides of the bowl.
- With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.
Bulk Fermentation
- Transfer the dough to a clean bowl, cover it, and let it rise at room temperature until doubled in size, about 6-8 hours. (Rising time can vary based on dough and kitchen temperature.)
Shape the Dough
- Grease a standard 9"x5" loaf pan with butter and set aside.
- Transfer the dough to a lightly floured surface and divide it into 8 equal pieces.
- Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
- Place the dough balls into the prepared loaf pan in two rows of four.
Proof
- Cover and let proof for about 2-3 hours, or until doubled in size.
- Alternatively, refrigerate the dough overnight, then proof at room temperature for about 3-4 hours before baking.
Bake
- Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.
- Brush the dough with the egg wash. Bake in the preheated oven for 35-45 minutes, or until the top is deeply golden brown.
Cool and Serve
- Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
How to Store
Store sourdough brioche at room temperature for about 3 to 4 days in an airtight container or wrap it tightly in plastic wrap.
To extend its shelf life, you can freeze sourdough brioche bread for up to 3 months. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag.
When ready to use, thaw it at room temperature or toast slices directly from the freezer.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Brioche Bread
Equipment
- Stand mixer with dough hook attachment
Ingredients
- ¾ cup (180 grams) whole milk
- 4 ¼ cups (510 grams) all-purpose flour
- ¼ cup (60 grams) ice-cold water
- 3 large (150 grams) cold eggs
- ½ cup (100 grams) active sourdough starter
- ¼ cup (50 grams) granulated sugar
- 2 ½ teaspoons (10 grams) kosher salt
- ½ cup (113 grams or 1 stick) unsalted butter softened
- 1 egg + 1 tablespoon water for egg wash
Instructions
- Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold at this temperature for one minute, then transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer. Reserve the remaining ½ cup (120 grams) of milk in the saucepan.¾ cup (180 grams) whole milk
- Add ¼ cup (30 grams) of flour to the reserved milk in the saucepan. Whisk over low heat until the mixture thickens and resembles mashed potatoes. Transfer this tangzhong to the stand mixer bowl with the ¼ cup milk.4 ¼ cups (510 grams) all-purpose flour
- Add the ice water and cold eggs to the stand mixer bowl. Whisk until mostly combined. Add the remaining 4 cups (480 grams) of flour and the sourdough starter. Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) active sourdough starter
- Add the sugar and salt to the dough. Knead on medium-low speed for 20 minutes, or until the dough pulls cleanly away from the sides of the bowl. With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.¼ cup (50 grams) granulated sugar, 2 ½ teaspoons (10 grams) kosher salt, ½ cup (113 grams or 1 stick) unsalted butter
- Transfer the dough to a clean bowl, cover it, and let it rise at room temperature until doubled in size, about 6-8 hours. (Rising time can vary based on dough and kitchen temperature.)
- Grease a standard 9"x5" loaf pan with butter and set aside.
- Transfer the dough to a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
- Place the dough balls into the prepared loaf pan in two rows of four. Cover and let proof for about 2-3 hours, or until doubled in size. Alternatively, refrigerate the dough overnight, then proof at room temperature for about 3-4 hours before baking.
- Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.1 egg + 1 tablespoon water
- Brush the dough with the egg wash. Bake in the preheated oven for 35-45 minutes, or until the top is deeply golden brown.
- Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Storage: Store bread in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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