Sourdough Brioche
By From Luxembourg With Loaf · Last edited Apr 20, 2026
Sourdough Brioche
By From Luxembourg With Loaf · Last edited Apr 20, 2026
My neighbors love my sourdough brioche. And it’s super easy to make, too. With a sweet, stiff starter, milk, and eggs, you can create this fluffy delight!
- Total weight
- 739g
- Yield
- 1unit
- Unit weight
- 739g
- Hydration
- 55%
Ingredients
Sweet Stiff Starter
185gFinal Dough
739gProcess
Levain Preparation
Combine the flour, water, sourdough starter, and sugar. Mix thoroughly and allow the stiff starter to ripen overnight until matured.
Autolyse / Initial Mix
Combine the flour, ripened starter, milk, eggs, and sugar. Mix until no dry flour remains and allow the dough to rest for 30 minutes.
Final Mix
Incorporate the salt and butter into the dough. Mix until the butter is fully emulsified and the dough is smooth. Let the dough rest for 30 minutes.
Lamination
Perform a lamination by stretching the dough out thinly on a damp surface and folding it back over itself to build strength.
Bulk Fermentation & Strengthening
Allow the dough to rest for 30 minutes. Perform one set of stretch and folds. Let the dough rest for a final 30 minutes.
Shaping
Divide the dough into three equal portions. Using a rolling pin, flatten each piece and roll it tightly into a cylinder. Place the shaped rolls into a prepared loaf pan.
Baking
Community
Log in to share your thoughts or bakes.
Log in to participate