Sourdough Brioche

Sourdough Brioche

from farmhouseonboone.com
Sourdough
1465 min
24 servings
168 kcal / serving

An enriched dough made with butter, eggs, and milk – and naturally leavened with sourdough starter; this will become an absolute favorite around the table.

Ingredients

  • 1 cupactive sourdough starter (active and bubbly 227 g)
  • 3 cupsbread flour (420 g)
  • ½ cupunbleached all purpose flour (70 g)
  • ¼ cupsugar (48 g)
  • 4 largeeggs
  • 1 ½ teaspoonssalt (8 g)
  • ½ cupmilk (122 g)
  • 2 sticksbutter (room temp 226 g)
  • 1 largeegg yolk
  • 1 tablespoonwater

Directions

  1. 1

    Feed starter at night before bed. This way when you wake up in the morning, it will be nice and bubbly.

  2. 2

    In the morning, combine all ingredients in a mixer and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer (or by hand), it will come together. Don’t add more flour even though it is tempting.

  3. 3

    Cover with plastic wrap, a damp towel, or tight lid and place in a warm spot for 6-8 hours (or until doubled).

  4. 4

    Refrigerate for a few hours (or overnight) so that dough is nice and stiff for shaping.

  5. 5

    Divide into two equal portions. I really like to use my bench scraper to do this.

  6. 6

    Divide each half into eight, so that you have a total of 16 equal-sized pieces.

  7. 7

    Roll into balls.

  8. 8

    Add eight balls to a parchment-lined loaf pan. Repeat for the other eight in another loaf pan.

  9. 9

    Cover and allow to rise until doubled, another 6-8 hours (or overnight).

  10. 10

    Preheat oven to 425 degrees.

  11. 11

    Create an egg wash by beating an egg with water. Brush over the loaf. This gives it that beautiful color.

  12. 12

    Bake 25 minutes until the brioche starts to turn golden.