Sourdough Brioche

Have you ever wondered if you can make brioche with a sourdough starter? The answer is yes, you can. This sourdough brioche is mild-tangy and not too sour thanks to the moderate addition of sourdough starter and a shorter fermentation time. It rises naturally without the use of commercial yeast. It's a delicious treat and perfect for breakfast, brunch, or making French toast. By the way, have you tried my soft sourdough sandwich?

Jump to:

• Ingredients notes and substitutions
• Baker’s Percentages
• Can you make it in advance?
• How to shape it
• Why doesn’t my dough rise?
• Why is it dense?
• Expert tips
• Photo tutorial
• Storage and freezing instructions
• More sweet bread recipes to try
• Recipe

Ingredients notes and substitutions

• Bread flour - I mainly use organic white bread flour with a protein content of 13.4%. You can use all-purpose flour if you don't have bread flour available, but I highly recommend using bread flour whenever you can. Or at least find an all-purpose flour with the highest possible protein content. High protein content means a high gluten and gives bread the desired texture and chew.
• Sugar - You can replace the sugar with 2 tablespoon (42 g) honey if you like. Please note that this substitute will make the dough a little stickier.

Baker’s Percentages

Can you make it in advance?

Yes, you can either prepare the dough on day 1 and bake it on day 2 or store it in the fridge one more night and bake it on day 3. I don’t recommend preparing it longer in advance, or it could end up too sour. The longer it is stored, the sourer it gets. With sourdough brioche in particular, a mild-tangy flavor is often preferred to a noticeably sour taste.

How to shape it

I prefer the appearance of brioche baked in a round or loaf pan, and in this case, shaping the dough is easy. You basically divide the dough into equal portions, shape them into round balls and place them in the pan. However, you can braid the dough if you wish.

Why doesn’t my dough rise?

It’s possible that the leaven was already past its peak and exhausted when you mixed it with the water, or you used it too early. Make sure the leaven has risen by at least 50% but not more than 100% and passes the float test. A weak leaven doesn’t have the strength to properly rise a loaf of brioche. Otherwise, fermentation takes longer at colder temperatures and especially in the winter months than at warmer temperatures. So that the dough doesn't take too long to rise and become too sour, it is best to find a place that is between 72°-77°F (22°-25°C).

Why is it dense?

That could be due to under-fermentation, over-fermentation, overworking the dough when shaping, not baking long enough, or cutting it when it is still warm. Make sure to let the dough rise until it is bubbly and risen by 50-100%. If you notice that the dough is starting to deflate and the bubbles are getting fewer and fewer, then the dough has been over-proofed. Also, when shaping the dough, be careful not to overwork it to prevent the air bubbles in the dough from bursting. It’s also important to bake it long enough until it sounds hollow when you knock on the bottom of the bread and that you let it cool completely before slicing.

Expert tips

• Depending on which climate or environment you live in, the absorption rate of flours can be different. It can be that you need to hydrate your dough more or less, depending on humidity, temperature, or altitude. 
• Watch your dough, not the time. Look at the signs (airy, bubbly, growth of 50-100%) to determine when it is ready for baking.
• Don't overwork the dough as you shape it to avoid popping all of the little bubbles. Otherwise, the baked sourdough brioche loaf could be dense.
• You know that the bread is properly baked when the crust is golden brown, and it sounds hollow when you knock on the bottom of the bread. 
• Let it cool completely before slicing it. This is very important. I know how tempting it is to eat it warm, but please resist. Cooling is just as important as anything else. As long as it is warm, the crumb is moist and dense. If you cut it while warm, you will end up with dense slices.

Photo tutorial

Storage and freezing instructions

Store it in an airtight container at room temperature for up to 4 days. You can also freeze it by wrapping it tightly with aluminum or plastic wrap and placing it in freezer bags or containers. Freeze for up to 2 months. You can thaw it by placing it on the kitchen counter in an airtight container overnight or reheat it if you want to toast it. Instead of freezing, you can use leftovers to make Air Fryer French Toast or French toast casserole.

More sweet bread recipes to try

If you love sweet bread, you've come to the right place. Check out the following recipes as well!

• Sourdough Banana Bread
• Challah Bread
• Blueberry Bread
• Glazed Donuts
• Cinnamon Rolls

Recipe