Sourdough Brioche Bread
Soft, buttery sourdough brioche bread made with active starter, milk, egg and butter. Mix it in the evening, leave it to rise overnight, then shape it into eight balls for a classic golden loaf.
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Equipment
- Stand mixer with dough hook (optional)
- large bowl
- 2lb (900g) loaf tin 21.5 x 11 cm (8.5 x 4.5-inch)
- pastry brush
Ingredients
Dough
- 500 g strong white bread flour
- 100 g active sourdough starter 100% hydration
- 200 g whole milk room temperature
- 50 g water
- 50 g sugar
- 10 g salt
- 1 large egg
- 100 g unsalted butter softened, or melted and cooled
Egg wash
- 1 egg yolk
- 3 tbsp milk
- 1 pinch salt
Instructions
- Add everything except the butter to a stand mixer fitted with a dough hook. Mix for 5 to 8 minutes until smooth, or knead by hand on the bench for 10 to 15 minutes.500 g strong white bread flour, 100 g active sourdough starter, 200 g whole milk, 50 g water, 50 g sugar, 10 g salt, 1 large egg
- Add the butter in four stages, mixing until each addition is fully absorbed before adding the next (30 seconds to 1 minute each in a mixer, or until the dough stops feeling slippery by hand).100 g unsalted butter
- Cover the bowl and leave it on the bench until the dough has doubled and domed, about 12 hours at 22.5°C (73°F) with an active starter. Mixing in the evening lets it ferment overnight.
- Turn the dough onto the bench (no flour needed) and divide it into 8 pieces. Gently gather each one into a ball, handling it as little as possible.
- Arrange the balls in the lined or buttered loaf tin, two side by side in four rows. Cover and leave for about 3 hours, until the dough rises just over the top of the tin.
- Preheat the oven to 190°C fan (210°C conventional / 410°F). Whisk the yolk, milk and salt, then brush over the loaf.1 egg yolk, 3 tbsp milk, 1 pinch salt
- Put the loaf in, reduce the oven to 175°C fan (195°C conventional / 380°F) and bake for 35 to 40 minutes, until deep golden and well risen above the tin. Cover loosely with foil after 30 minutes if it's browning fast.
- Turn the loaf out onto a wire rack and cool completely before slicing, which can take a few hours.
Notes
Starter: Use it active and at its peak. To build a levain instead, mix 35g starter, 35g flour and 35g water about 4 hours before mixing, and use it in place of the 100g starter.
Timing: The times are based on a 22.5°C (73°F) kitchen and an active starter. A cooler kitchen or a slower starter can take up to 15 hours for the bulk ferment and up to 5 hours in the tin, and a warmer one will be quicker. Go by the dough, not the clock: it's ready when it has doubled and looks puffy, domed and light.
Morning start: Mix at 7am and the bulk ferment finishes around 7:30pm. Either give it the second rise and bake around 11pm, then let it cool overnight, or cover the shaped loaf in its tin and refrigerate it overnight. If you refrigerate it, leave it at room temperature for at least an hour in the morning before brushing and baking. Don't refrigerate the bulk ferment, because this dough prefers warmth.
Storage: Keep it wrapped at room temperature, or slice and freeze. Toast from frozen.
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Nutrition
Calories: 256kcalCarbohydrates: 37gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 342mgPotassium: 81mgFiber: 1gSugar: 5gVitamin A: 284IUCalcium: 38mgIron: 0.5mg
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