Active Prep Time: 35 minutes
Bulk Fermentation: 4-6 hours (at room temperature)
Cold Proof (Optional but Recommended): 8-12 hours (overnight)
Final Proof: 3-5 hours
Bake Time: 35-45 minutes
Total Time: Approximately 15-18 hours (largely unattended)
Skill Level: Intermediate
Why You’ll Love This Recipe
This isn’t just another bread recipe. By combining the richness of brioche with the depth of sourdough, we get a loaf that is:
Unbelievably Soft: The high percentage of butter and eggs creates a melt-in-your-mouth texture that stays fresh for days .
Complexly Flavorful: The long, slow fermentation develops a wonderful tangy depth that balances the richness, preventing the loaf from being overly heavy or sweet .
Incredibly Versatile: Use it for sandwiches, French toast, bread pudding, or the best dinner rolls you’ve ever had .
Ingredients {#ingredients}
Using high-quality ingredients at the correct temperature is crucial for brioche success. Make sure your eggs and milk are at room temperature to ensure they emulsify properly with the butter, creating a smooth, elastic dough.
For the Dough:
500g all-purpose flour or bread flour (bread flour will yield a slightly chewier loaf)
150g active sourdough starter (fed and bubbly, at its peak)
3 large eggs + 1 egg yolk, room temperature
80g granulated sugar (about ⅓ cup)
10g fine sea salt (about 1¾ tsp)
170g unsalted butter, very soft (almost a paste-like consistency)
60g whole milk, room temperature (about ¼ cup)
For the Egg Wash:
1 large egg
1 tablespoon milk or water
Equipment Needed {#equipment}
Stand mixer with a dough hook (highly recommended, as the dough is very soft and sticky)
Digital kitchen scale (for accuracy and best results)
Large mixing bowl
9×5-inch loaf pan
Plastic wrap or a clean, damp kitchen towel
Bench scraper
Pastry brush
Step-by-Step Instructions {#instructions}
Day 1: Mixing and Overnight Fermentation
Step 1: Mix the Dough (Active: 25 mins)
In the bowl of your stand mixer, combine the flour, sugar, salt, eggs + yolk, milk, and the active sourdough starter. Mix on low speed using the dough hook until a shaggy, rough dough forms and no dry bits remain. It will be very sticky—this is normal. Cover the bowl with a damp towel and let it rest for 30 minutes (this is an autolyse, which helps the flour hydrate and starts gluten development).
Step 2: Incorporate the Butter (Active: 10 mins)
With the mixer running on low speed, begin adding the very soft butter, one tablespoon at a time. Wait until each addition is fully absorbed before adding the next. The dough will look like a slippery, soupy mess at first—do not panic! This is essential for creating the emulsion that makes brioche so tender .
Step 3: Knead to Perfection (Active: 15-20 mins)
Once all the butter is in, increase the speed to medium and knead. This will take some time, usually 15-20 minutes. You are looking for the dough to become smooth, glossy, and elastic. It will begin to clean the sides of the bowl and eventually wrap itself around the dough hook. To test if it’s ready, perform the windowpane test: pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, your gluten is well-developed and the dough is ready .
Step 4: Bulk Fermentation (Total: 4-6 hours)
Scrape the dough into a lightly greased bowl. Cover and let it rise at room temperature. Because this is an enriched dough, it will rise slower than a lean sourdough. Let it ferment until it is noticeably puffy, has increased in volume by about 60-80%, and shows small bubbles around the edges. This could take 4-6 hours depending on the temperature of your kitchen .
Step 5: Shape and Cold Proof (Overnight)
Gently turn the dough out onto a lightly floured surface. For a classic “pull-apart” loaf, divide the dough into 6-8 equal pieces (about 110-115g each). Shape each piece into a tight, smooth ball by cupping your hand over it and rolling it against the counter . Arrange the balls in your greased 9×5-inch loaf pan in two rows of three or four.
Cover the pan tightly with plastic wrap and place it in the refrigerator. This cold retard will slowly proof the dough overnight, developing even more complex, tangy flavors .
Day 2: Proofing and Baking
Step 6: Final Proof (Time: 3-5 hours)
The next day, remove the pan from the refrigerator. The dough may not have risen much—that’s fine. Uncover and let it sit in a warm spot (like an oven with just the light on) for the final proof. This can take 3-5 hours. The dough is ready when it is very puffy, has risen to about 1 inch above the rim of the pan, and gently springs back slowly when poked .
Step 7: Preheat and Egg Wash (Active: 5 mins)
Preheat your oven to 375°F (190°C). If the dough was proofing in the oven, remove it first. In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the top of the loaf with the egg wash, being careful not to deflate the dough. This will give the brioche its signature glossy, golden-brown crust.
Step 8: Bake to Golden Perfection (Time: 35-45 mins)
Bake the loaf in the preheated oven for 35-45 minutes. If the top is browning too quickly after about 20 minutes, loosely tent it with aluminum foil . The brioche is done when it is deeply golden brown and an instant-read thermometer inserted into the center registers at least 190°F (88°C) .
Step 9: Cool Completely
Let the loaf cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. This step is vital! Slicing into a warm brioche will result in a gummy, compressed crumb. Be patient and let it cool for at least 2 hours.
Nutrition Information {#nutrition}
Please note that the following nutrition information is an estimate provided as a courtesy and should be considered approximate. It will vary based on the specific brands of ingredients used and any additions or substitutions made.
The values below are calculated for the entire loaf, with a serving size being one slice (assuming 12 slices per loaf).
Nutrient Amount per Serving (1 slice) % Daily Value*
Calories ~298 kcal
Total Fat 15g 19%
Saturated Fat 9g 45%
Cholesterol 115mg 38%
Sodium 260mg 11%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 7g