Sourdough Brioche Loaf
A rich and tender sourdough brioche loaf combining the tangy depth of natural fermentation with buttery, fluffy texture, perfect for breakfast or gourmet sandwiches.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 6 hours
- Yield: 1 loaf (8 servings)
- Category: Breakfast
- Method: Baked
- Cuisine: French
Ingredients
Scale
- 150g active sourdough starter
- 500g bread flour
- 50g granulated sugar
- 10g salt
- 6 large eggs, room temperature
- 200g unsalted butter, softened
- 60ml whole milk, warm
Instructions
- In a large bowl, mix the sourdough starter, warm milk, sugar, and eggs until combined.
- Add the bread flour and salt, then knead the dough until smooth and elastic, about 10 minutes.
- Gradually incorporate the softened butter in small pieces, kneading until fully absorbed and dough is silky.
- Cover the dough and let it ferment at room temperature for 4-6 hours until puffed and slightly risen.
- Shape the dough into a loaf and place it into a greased loaf pan.
- Allow the loaf to proof for 2-3 hours until doubled in size.
- Preheat the oven to 180°C (350°F). Bake the loaf for 35-40 minutes until golden brown and cooked through.
- Remove from oven and cool on a wire rack before slicing.
Notes
For an extra glossy finish, brush the loaf with egg wash before baking. Serve toasted with butter or as the base for savory sandwiches.
Find it online: https://seasonedrecipe.com/sourdough-brioche-loaf-delicious/