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Homemade Sourdough Brioche Bread

A recipe for a light, tender and delicous Homemade Sourdough Brioche
Makes 2 loaves.
Course Breakfast, Lunch
Cuisine French, New Zealand
Keyword Brioche, Sourdough
Prep Time 2 days
Cook Time 25 minutes
Servings 8
Calories 527kcal
Author Home Grown Happiness

Ingredients

Levain

  • 55 grams sourdough starter
  • 110 grams flour
  • 55 grams water

Dough

  • 550 grams high-grade flour A strong bread flour with at least 11% protein
  • 50 grams granulated sugar
  • 4 large eggs
  • 200 grams levain
  • 1/2 cup milk
  • 8 grams salt
  • 225 grams room temperature butter, cut into cubes The salt can be increased to 10g if using unsalted butter
  • 1 egg yolk + 1 tbsp water beaten together For the eggwash

Instructions

The Night Before

  • Prepare the stiff levain so you have 200g to use in the morning.
    Mix 55g starter with 110g flour and 55g water. Knead it together into a soft dough ball. Place it into a jar or bowl and allow it to rise for 8-10 hours until doubled in size. This will make 220g starter. 200g is needed for this dough.
    See notes in the post for more information.

Day 1

  • In a large bowl, mix togther the flour, sugar, salt, eggs, milk and starter. Use a fork to combine it at first, then switch to your hands. Knead it into a ball.
  • On a clean bench, knead the butter cubes into the dough, a few a time. As the butter starts to incorporate into the dough it will become very very sticky. Keep kneading and slapping the dough down on the bench for at least 15 minutes to develop the glutens in the dough. Keep kneading untl it is soft, smooth and strong. Don't add more flour!
    *See the video in the post. Alternatively use a bench mixer and mix until the dough is smooth and glossy.
  • Place the dough ball into a greased bowl and cover it with a damp tea towel. Let it proof at room temperature for 4-6 hours until it is about doubled.
  • Place the bowl of dough in the fridge overnight.

Day 2

  • Take the bowl of dough out of the fridge and pull it out of the bowl onto a clean bench.
  • Divide the dough into 2, then roll each piece out into 20cm log, degassing it as you roll.
  • Divide each roll into 8 and roll the pieces into balls. Use a scale for all this so each ball is the same size.
  • Line 2x 450g (1lb) loaf tins with baking paper, then arrange 8 dough balls into each tin.
  • Let the dough rise for anywhere between 4-8 hours in a warm spot until just doubled in size. A temperature around 23°C is ideal. Don't let them rise more than that or they may over-proof and collapse.
  • Once risen, heat the oven to 200 °C fan-bake (220°C regular oven) and brush the tops with egg wash.
  • Bake the loaves for around 25 minutes until deep golden brown. If the dough is browning too fast for your liking, turn the oven down after the first 15 minutes of baking.

Nutrition

Calories: 527kcal | Carbohydrates: 66.5g | Protein: 11.7g | Fat: 23.7g | Saturated Fat: 13.8g | Cholesterol: 147mg | Sodium: 184mg | Potassium: 127mg | Fiber: 2.1g | Sugar: 7g | Calcium: 40mg | Iron: 4mg