Sourdough Brioche Loaf
Rich, buttery, and unbelievably tender — the French bakery classic, naturally leavened.
At a Glance
Loaf Style: Enriched sandwich loaf or braided brioche
Skill Level: Intermediate to Advanced
Total Time: ~36–48 hours (slow fermented for flavor and structure)
Prep Time: ~40 minutes (plus 15–20 minutes shaping)
Yield: One standard loaf (9x5" tin) or 8 small rolls
Hydration: ~50% (low due to high fat content)
Bake Temp: 375°F / 190°C
Baking Vessel: Loaf tin or muffin tray for rolls
Ingredients
100g active sourdough starter (fed with all-purpose or bread flour)
300g bread flour
50g all-purpose flour
35g sugar
5g fine sea salt
3 large eggs (about 150g total)
60g whole milk (cold)
150g unsalted butter, cubed and softened to room temperature
Optional: egg wash (1 egg + 1 tbsp water or milk)
Instructions
Mix the Dough
1. In the bowl of a stand mixer, combine starter, flours, sugar, salt, eggs, and milk.
2. Mix on low until a rough dough forms, then increase to medium speed and knead for 5–8 minutes until smooth.
3. Gradually add softened butter, a few cubes at a time, allowing each addition to fully incorporate before adding more.
4. Continue kneading until the dough is glossy, smooth, and pulls away from the bowl — about 10–15 minutes total.
The dough should be soft and elastic but not sticky. You should be able to stretch it gently without tearing.
Bulk Fermentation
5. Transfer dough to a lightly greased bowl. Cover and bulk ferment at room temperature (72–74°F / 22–23°C) for 4–6 hours, until just starting to rise.
6. Perform one gentle set of stretch and folds halfway through if needed for structure.
7. Cover tightly and refrigerate overnight (12–24 hours) for flavor development and easier shaping.
Shape and Final Proof
8. Remove chilled dough and let sit at room temp for 20–30 minutes.
9. For a loaf: Divide into 4 equal portions, roll into tight balls or logs, and place side-by-side in a greased loaf tin.
For rolls: Divide into 8–10 even pieces and roll into smooth balls. Place in a greased muffin tray or baking dish.
10. Cover and proof at warm room temp (75–78°F / 24–26°C) until puffy and nearly doubled — 5–7 hours depending on dough temp.
Bake
11. Preheat oven to 375°F / 190°C.
12. Gently brush tops with egg wash for a shiny golden finish.
13. Bake loaf for 30–35 minutes, or rolls for 20–25 minutes, until deep golden and the internal temp reaches 195°F / 90°C.
14. Cool in pan for 10 minutes, then transfer to a rack to cool fully before slicing.
Visual Cues
The loaf should dome gently above the rim of the tin, with a golden, glossy crust.
Inside: an ultra-soft, buttery crumb that pulls apart in rich, tender strands.
Why This Works
The sourdough culture gives depth and complexity to an otherwise sweet, rich dough — cutting through the butter with a subtle tang. A long cold ferment enhances flavor and makes the dough easier to handle. This is a showstopper loaf, ideal for breakfast, French toast, or an elevated sandwich.
