French Sourdough Brioche (Sweet Bread) – a classic European sweet bread made with sourdough. It can also be prepared using sourdough discard. This traditional, rustic brioche is easy to make overnight with a cold proof in the fridge and is perfect for breakfast, brunch, or a snack. The versatile dough can be shaped into a brioche loaf, croissants, or sliced and used as brioche toast. Dough can be prepared in a bread machine too.
Today we are baking a favorite bread of mine – the French Brioche. This time however, we are going to use active bubbly sourdough ( see my sourdough starter recipe here), combined with a slow rise in the fridge. The only requirement is to use a kitchen scale to ensure that the combined weight of the eggs and milk does not exceed the specified amount. The same applies to all other ingredients for that matter. The double rising is crucial for the softness of the brioche, so if possible do not skip it.
Also check out: this super soft Parisian Chocolate Baguettes Recipe.
Behind the Bites
Brioche originated in France during the Middle Ages, with early references appearing as far back as the 15th century. Made with enriched dough containing eggs, butter, and milk, it was traditionally associated with wealth and special occasions due to the high cost of its ingredients.
The name “brioche” is believed to come from the Old French word brier, meaning “to knead.” Over time, brioche became a staple of French baking, with regional variations (such as brioche à tête) gaining popularity across the globe.
Ingredients and Substitutions
- All purpose flour
- Active sourdough starter – feed up to 6-8 hours in advance of kneading dough
- Sugar – brown or regular white sugar
- Eggs
- Butter – unsalted is best
- Milk – whole milk is best
How to bake French Sourdough Brioche Bread?
1st: Feed the starter up to 8 hours in advance. Should be active and bubbly. Combine milk and eggs onto the scale. Add in the starter and flour too.
2nd: Incorporate the room temperature butter into the dough until soft and silky.
3rd: Let the dough sit on the counter (warm place) for an hour or two, then cover and refrigerate overnight. Alternatively let rise on the counter.
4th: Remove the cling film, and with oily (or floured) hands divide the dough into 10 equal parts. Alternatively, shape as you wish. Let rise for the second time and bake as directed.
NOTE: Cover brioche with baking paper half through baking to avoid the top burning out.
How to prepare brioche with sourdough discard?
Preparing this recipe with sourdough discard (inactive sourdough) is just as easy. Simply use the same amount of sourdough discard as in the main recipe and add one heaping tablespoon of instant dry yeast. The dry yeast replaces the leavening power of the active sourdough. That also means, if the dough is left in a warm place, the brioche can rise within 1 to 2 hours, eliminating the need for overnight cold proofing in the refrigerator.
French Sourdough Brioche (Sweet Bread)
Equipment
- 1 kitchen scale
- 1 mixing bowl and stand mixer
Ingredients
Instructions
- Place a large mixing bowl onto the kitchen scale and reset the display to zero (0), so the container's weight will be ignored (e.g. press the 'tare' button).
- Crack the eggs into the mixing bowl, then add milk until the total weight of eggs and milk together reaches 220 g (see note below).
- Next, add the sugar, sourdough starter, and flour. Use a stand mixer to knead the ingredients into a soft dough.
- Then, add in the soft butter, cut in cubes and incorporate into the dough. Do not be tempted to add more flour – the dough should be slightly sticky, but silky.
- Once the butter is fully incorporated into the dough, shape the dough into a ball in the center of the bowl. Cover the bowl with a cloth and let the dough rest at room temperature for 2 hours.
- Next, cover well and refrigerate dough for up to 20 hours. The dough will rise slowly in the fridge. Alternatively, leave the dough on the counter until it doubles or even triples in size.
- Transfer the dough to a floured surface and divide into 10 equal portions. Shape each portion into a ball, then arrange them in a loaf pan lined with baking paper (or greased and floured) to prevent sticking.
- Let the dough rest on the counter until it rises again; the time needed will vary depending on room temperature.
- Preheat the oven to 200°C (400°F). Brush brioche with beaten egg, then bake until a toothpick in the center comes out clean. If the top browns too quickly, cover it with baking paper halfway through baking to prevent burning.
- Let brioche cool completely, slice and serve with honey on top.
Notes
Nutrition
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This recipe turned out great. I made brioche buns with it.