Sourdough Brioche Recipe

Make the preferment

Morning or night before baking (8–12 hours before shaping), mix 150 g active 100% hydration sourdough starter with 150 g all-purpose flour and 75 g whole milk in a bowl until fully combined. Cover with plastic wrap or a loose lid and leave at room temperature (20–24°C / 68–75°F) until bubbly and roughly doubled in volume.

Autolyse with preferment

In the bowl of a stand mixer or a large mixing bowl, combine 450 g all-purpose flour and 80 g granulated sugar. Crumble in the preferment and pour 80 ml whole milk and 3 large eggs. Mix with the dough hook or by hand until the flour is hydrated and a shaggy dough forms (about 3–5 minutes). Cover and rest 20–30 minutes (autolyse) to allow gluten development.

Add salt and begin kneading

After autolyse, sprinkle 10 g fine sea salt over the dough and mix briefly to incorporate. Begin kneading on medium speed with the dough hook or by hand: mix 3–5 minutes until the dough starts to become smoother.

Incorporate butter

Add the softened unsalted butter (200 g), a few tablespoons at a time, mixing well after each addition. Scrape down the bowl as needed. This step takes 8–12 minutes in a stand mixer on medium-low speed (longer by hand). The dough will be glossy, very soft, and slightly sticky but should pass a gentle windowpane test (thin membrane when stretched). Add 1 tsp vanilla extract in the last minute of mixing.

Bulk fermentation

Transfer the dough to a lightly oiled bowl, cover, and let it bulk ferment at room temperature for 3–4 hours, performing 2 sets of gentle folds (stretch and fold) spaced 45–60 minutes apart to strengthen the dough. The dough should rise noticeably but not necessarily double because of the enriched dough.

Chill overnight

After the bulk fermentation, gently deflate the dough and shape it into a rough log. Place it in a lightly oiled, covered container or wrap in plastic and refrigerate for 8–18 hours. Chilling firms the dough for easier shaping and improves flavor.

Portion and final proof

Remove chilled dough to a lightly floured surface. Divide into portions for your chosen shape: for a single loaf use the whole dough; for brioche rolls divide into 12 equal pieces (about 85–95 g each). Pre-shape into rounds, let rest 15–30 minutes uncovered. Final shape: place rolls into a greased 9x13" pan or braid/shaping loaf into a greased 9x5" loaf pan. Cover loosely and proof at room temperature for 2–3 hours until puffy and nearly doubled (or refrigerate for a slower overnight proof if preferred).

Prepare egg wash

Preheat oven to 180°C (350°F). Whisk together 1 large egg and 1 tablespoon whole milk until smooth. Just before baking, brush the top of the proofed brioche gently with the egg wash, being careful not to deflate the dough. If desired, sprinkle 1 tablespoon turbinado or coarse sugar over the top for sparkle.

Bake

Bake in the preheated oven for 25–35 minutes for a single loaf (or 18–22 minutes for rolls) until the crust is deep golden brown and the internal temperature reads 92–95°C (198–203°F). If the top browns too quickly, tent loosely with foil during the last 10 minutes.

Cool

Remove from oven and allow to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour for best texture). Cooling prevents a gummy crumb.