Sourdough brioche is a rich and buttery bread, made even more special with the tangy flavor of a natural sourdough starter. Combining the luxurious texture of traditional brioche with the depth of flavor brought by sourdough fermentation, this bread is perfect for breakfast, sandwiches, or even as a dessert base. While it takes a bit more time due to the slow rise, the results are well worth the effort.
Ingredients:
- 1 cup active sourdough starter (100% hydration)
- 4 cups all-purpose flour
- 4 large eggs
- ½ cup whole milk, warmed
- ½ cup unsalted butter, softened
- ¼ cup sugar
- 1 tsp salt
- 1 egg (for egg wash)
Method:
- Feed Your Starter: Ensure your sourdough starter is active by feeding it 4-6 hours before beginning. It should be bubbly and at peak activity.
- Mix the Dough:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, mix the eggs and warm milk, then add the sourdough starter. Stir well.
- Gradually add the wet ingredients to the flour mixture, mixing until a sticky dough forms.
- Incorporate the Butter:
- Add the softened butter piece by piece, kneading the dough either by hand or using a stand mixer. Continue kneading for 10-15 minutes until the dough becomes smooth and elastic.
- Bulk Fermentation:
- Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it ferment at room temperature for 4-6 hours, or until it has doubled in size.
- You can also refrigerate the dough overnight for a slower fermentation, which will enhance the flavor.
- Shape the Brioche:
- After the dough has risen, punch it down and transfer it to a floured surface. Shape the dough into small balls for individual brioche buns, or form it into a loaf if using a brioche tin.
- Second Rise:
- Place the shaped dough in a loaf tin or on a baking sheet, cover again, and allow it to proof for another 2-3 hours, or until doubled in size.
- Bake:
- Preheat the oven to 375°F (190°C).
- Brush the brioche with an egg wash made from one beaten egg to give it a golden sheen.
- Bake for 25-30 minutes for buns, or 35-40 minutes for a loaf. The brioche should be golden brown and sound hollow when tapped.
- Cool: Let the brioche cool on a wire rack before slicing.
Variations & Tips:
- Sweet Brioche: Add ½ cup of chocolate chips or dried fruits like raisins or cranberries for a sweeter, dessert-style bread.
- Savory Brioche: Incorporate herbs like rosemary or thyme, or even grated cheese into the dough for a more savory twist.
- Enriched Brioche: For an even more luxurious texture, increase the butter content by an additional ¼ cup for an extra-soft crumb.
- Gluten Development: If the dough feels too sticky, give it time to rest during kneading. The butter will incorporate more easily as you continue.
- Timing: If you are short on time, you can reduce the bulk fermentation to 3-4 hours and proceed with the recipe. However, a longer fermentation will result in better flavor.
- Storage: Brioche can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen and reheated when needed.
Conclusion: Sourdough brioche is a delightful combination of buttery richness and subtle tanginess. While it requires some time for the fermentation process, the flavor and texture make it a bread worth waiting for. Whether you enjoy it as a breakfast treat or use it to elevate your sandwich game, sourdough brioche is a rewarding recipe that showcases the beauty of natural fermentation. With the various tips and variations, you can easily tailor this recipe to suit your tastes.