Soft Sourdough Brioche: A Recipe from the Farm

Last Updated on September 4, 2024 by TheFarmChicken

sourdough brioche sliced with board and eggs

So soft, slightly sweet and rich this Soft Sourdough Brioche: A Recipe from the Farm is a treat and simple to make. I had so much fun creating this recipe and love the versatility of this bread. I love that you can use it from a main dish to a dessert. It has such a tender crumb and is so fun to make.

I’ll show you how to shape it below. This is the first time I have done a braided loaf, and I loved shaping it! Another thing I love about this sourdough brioche bread recipe is that it doesn’t require an egg wash to have a beautiful golden crust.

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What is Sourdough Brioche?

Brioche has French origins and is considered a cross between a bread and a pastry. The enriched dough and extra sweetness give this dough a delicious taste and super soft texture! Brioche pairs nicely with both sweet and savory dishes!

proofed and ready to bake — Perfectly Proofed

Ingredients for Soft Sourdough Brioche:

Active Sourdough Starter

You want a bubbly and active sourdough starter for this recipe. Simply feed equal part water and flour. You will know your starter is ready to use for this recipe when it is at least double in size and has bubbles throughout.

If you don’t have a sourdough starter, I have a few resources that can help you get started with sourdough!

Make your own starter from scratch: Learning Sourdough with Agnes
Start with a dehydrated stater and rehydrate it: “Agnes” My Dehydrated Sourdough Starter

Whole Milk

There isn’t water in this recipe. I just use whole milk for the main liquid. This makes it a nice, enriched dough. I think you could also use 2% milk with good results.

Sugar

Sourdough Brioche is a sweet pastry like bread and because of this there is a fair amount of sugar to help the sweetness come through in the loaf.

Bread Flour

Bread flour is what I choose for the flour in this bread. I would recommend that you use bread flour as well, as it is important to get a good gluten structure. Bread flour has a higher protein content which means…stronger gluten formation possibilities. If you do use an all-purpose flour, make sure it has a higher protein.

Salt

Just a little salt as the butter is salted and adds salt to the dough as well. I like using sea salt or kosher salt.

Butter

Another factor in this enriched dough is the butter. There is quite a bit of butter in this brioche. This helps bring the fat content up and gives you that signature soft brioche.

Eggs

You want your eggs to be at room temperature. This allows them to incorporate easier into the dough. Eggs are also added to the enrichment of this dough and is the last ingredient in this list. I like to add the eggs one at a time to better help them incorporate with the dough!

shaped and ready to fold and place in loaf pan — Braided and Ready to put in loaf pan

Ways to use Brioche:

Sandwich Bread
French Toast- This is so good!
Toast
Shaped and made into hamburger buns
Bread Pudding
Grilled Cheese Sandwiches – We tried this too and it was good!
Garlic Bread – For a sweet and savory twist!
Breakfast Egg Sandwich

The Process of Making Soft Sourdough Brioche in Pictures:

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Soft Sourdough Brioche: A Recipe from the Farm

80g sourdough starter, active and bubbly
220g whole milk
80g granulated sugar
560g bread flour
6g sea salt or kosher salt
90g 6 T butter, softened
2 large eggs, room temperature

In the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl combine the sourdough starter, whole milk and granulated sugar. Stir until incorporated.
Note: I would recommend doing this dough with a mixer if possible. It is a pretty sticky dough and requires a long knead.
Then add the bread flour and mix for one minute on low speed until the dough is shaggy. At this point let the dough rest or autolyse for 20 minutes.
After the 20 minute autolyse add the salt and eggs one at a time while the bread begins to knead on the lowest setting add the butter one tablespoon at a time. This helps the butter become well incorporated.
Knead the bread for 15-20 minutes. This may seem like a long time, but it is necessary to build strong gluten strands. If it doesn’t seem to be passing the windowpane test you may want to knead it for longer.
What is the windowpane test?
The windowpane test is used in bread making to know if you have kneaded your bread long enough. When making brioche this can be very helpful to know when it is done being kneaded.
When you have been kneading the bread for quite a while take a little piece of dough in your hand and stretch it carefully. If you can see light through the dough without it ripping, then you have kneaded the bread successfully. However, if the dough rips, then the gluten formation is not fully developed, and you should knead for another 3-5 minutes, check again and repeat as kneaded…ha! I couldn’t help myself…needed.
Once your bread has passed the windowpane test remove the dough, scraping the sides of the bowl, to a lightly greased bowl. Cover with plastic wrap and let rest on the counter for 1-2 hours. Then place in the fridge overnight or for 8-10 hours.
The next day, remove the bread from the fridge and place on a clean work surface. You will now shape the loaf. You can do the shaping two different ways:

Braiding the loaf: (my favorite way)

To shape the loaf this way, divide the dough into three equal pieces and form a log with each that is about 14 inches long. You can do this by rolling it with your hands on a clean work surface.
After you have 3 – 14-inch logs you can join them together at the top. Placing the two side logs at the top under the middle one. From here, start braiding the loaf and once you reach the other side tuck the ends under the loaf and place in a greased high sided 9 in loaf pan.

Six Balls of Dough:

The other method of shaping the loaf you could use is to divide the dough into 6 equal pieces. Roll them on the counter to get a uniform ball and place the dough balls 3 x 2 into the loaf pan.

Once you have shaped your brioche loaf you will let it set in a warm spot, covered with a damp towel for 8-12 hours. (I usually place mine in the oven with the light on.) This is when you let the dough rise and the bulk fermentation.
This step can take quite a while so don’t rush it. The best way to tell if your bread is ready to bake is if it has risen about an inch over the loaf pan. Remember sourdough brioche dough can take a while to rise.
Once it has fully risen preheat your oven to 350 degrees. (Make sure to take the loaf out of the oven if you are letting it proof in there.)
Bake your loaf in the preheated oven for 35-42 minutes until golden brown.
You want to be sure that the loaf is cooked through so make sure to leave the loaf in until it is a golden brown but not burnt!
When it comes out of the oven slather the top of the hot loaf with butter and remove to a cooling rack to cool.
Let your loaf completely cool before slicing it and enjoy!

Ingredients

80 g sourdough starter active and bubbly
220 g whole milk
80 g granulated sugar
560 g bread flour
6 g sea salt or kosher salt
90 g 6 T butter softened
2 large eggs room temperature

Instructions

In the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl combine the sourdough starter, whole milk and granulated sugar. Stir until incorporated.
Note: I would recommend doing this dough with a mixer if possible. It is a pretty sticky dough and requires a long knead.
Then add the bread flour and mix for one minute on low speed until the dough is shaggy. At this point let the dough rest or autolyse for 20 minutes.
After the 20 minute autolyse add the salt and eggs one at a time while the bread begins to knead on the lowest setting add the butter one tablespoon at a time. This helps the butter become well incorporated.
Knead the bread for 15-20 minutes. This may seem like a long time, but it is necessary to build strong gluten strands. If it doesn’t seem to be passing the windowpane test you may want to knead it for longer.

What is the windowpane test?

The windowpane test is used in bread making to know if you have kneaded your bread long enough. When making brioche this can be very helpful to know when it is done being kneaded.
When you have been kneading the bread for quite a while take a little piece of dough in your hand and stretch it carefully. If you can see light through the dough without it ripping, then you have kneaded the bread successfully. However, if the dough rips, then the gluten formation is not fully developed, and you should knead for another 3-5 minutes, check again and repeat as kneaded…ha! I couldn’t help myself…needed.
Once your bread has passed the windowpane test remove the dough, scraping the sides of the bowl, to a lightly greased bowl. Cover with plastic wrap and let rest on the counter for 1-2 hours. Then place in the fridge overnight or for 8-10 hours.
The next day, remove the bread from the fridge and place on a clean work surface. You will now shape the loaf. You can do the shaping two different ways:

Braiding the loaf: (my favorite way)

To shape the loaf this way, divide the dough into three equal pieces and form a log with each that is about 14 inches long. You can do this by rolling it with your hands on a clean work surface.
After you have 3 – 14-inch logs you can join them together at the top. Placing the two side logs at the top under the middle one. From here, start braiding the loaf and once you reach the other side tuck the ends under the loaf and place in a greased high sided 9 in loaf pan.

Six Balls of Dough:

The other method of shaping the loaf you could use is to divide the dough into 6 equal pieces. Roll them on the counter to get a uniform ball and place the dough balls 3 x 2 into the loaf pan.
Once you have shaped your brioche loaf you will let it set in a warm spot, covered with a damp towel for 8-12 hours. (I usually place mine in the oven with the light on.) This is when you let the dough rise and the bulk fermentation.
This step can take quite a while so don’t rush it. The best way to tell if your bread is ready to bake is if it has risen about an inch over the loaf pan. Remember sourdough brioche dough can take a while to rise.
Once it has fully risen preheat your oven to 350 degrees. (Make sure to take the loaf out of the oven if you are letting it proof in there.)
Bake your loaf in the preheated oven for 35-42 minutes until golden brown.
You want to be sure that the loaf is cooked through so make sure to leave the loaf in until it is a golden brown but not burnt!
When it comes out of the oven slather the top of the hot loaf with butter and remove to a cooling rack to cool.
Let your loaf completely cool before slicing it and enjoy!

Servings: 1 Loaf

Other Sourdough Bread Recipes to Try:

I was intimidated by Brioche at first and like a lot of things once you push yourself to try it you will find it is not so intimidating as you learn how it is done. The braiding of this loaf is one of my favorites and seeing how well it rises given the time. I hope you enjoy making this enriched bread recipe! Please leave any comments or thoughts on this Soft Sourdough Brioche: A Recipe from the Farm below. I would love to hear from you! Thank you for stopping by TheFarmChicken.

Mariah | TheFarmChicken

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FAQ’s:

How is Brioche different than regular bread?

Brioche is a more enriched dough and sweeter than most other breads. The enrichment gives this bread its signature texture, color and taste! Maybe best described as a cross between a pastry and a bread.

Is sourdough brioche healthy?

Since it is sourdough and made with active sourdough starter, sourdough brioche is healthier than a regular brioche (made with commercial yeast) as the bread is easier to digest along with other health benefits. However, sourdough brioche is still fairly high in added sugar and fats, so it is best enjoyed in moderation.

How long does sourdough brioche last?

Because of the rich dough of brioche it will last longer than a regular loaf of sourdough bread. The enrichment makes it softer for longer and I would say this bread can last at least 4 days if stored well. As with most things it is best the day of though.