Sourdough Brioche Recipe
Baking sourdough brioche combines the timeless tradition of sourdough with the rich, buttery goodness of brioche. This delightful bread offers a tender crumb and a subtle tang, making it an exquisite choice for any occasion. The unique process of using a sourdough starter instead of commercial yeast not only imparts exceptional flavor but also enhances the nutritional profile and digestibility of the bread.
Ingredients Breakdown
The ingredients in sourdough brioche each play a crucial role in creating its distinct texture and flavor.
Bread flour provides the necessary gluten structure, while unbleached all-purpose flour balances the density. The sourdough starter, active and bubbly, acts as the leavening agent, contributing to the bread’s rise and unique taste. Four large eggs enrich the dough with their protein content, and half a cup of milk adds moisture and tenderness. A quarter cup of sugar sweetens the dough, while one and a half teaspoons of salt enhance the overall flavor profile. Two sticks of room-temperature butter lend the brioche its signature richness.
Room temperature ingredients are essential in this recipe. Butter that is too cold won’t incorporate smoothly into the dough, and eggs that are too cold can hinder the rising process.
Step-by-Step Instructions
To achieve the perfect sourdough brioche, follow these detailed steps:
Begin by preparing your sourdough starter the night before. Feed it to ensure it’s active and bubbly by morning. This step is crucial for achieving the desired rise and flavor in your brioche.
In the morning, combine all ingredients in a stand mixer. Knead the dough until it becomes smooth and glossy, which should take about 10-15 minutes. Although the dough will be quite wet initially, resist the urge to add more flour.
Cover the dough with plastic wrap, a damp towel, or a tight lid and allow it to rise in a warm spot for 6-8 hours. The dough should double in size during this period.
After the first rise, refrigerate the dough for a few hours or overnight. This chilling process makes the dough easier to shape.
Once chilled, divide the dough into two equal parts using a bench scraper. Then, further divide each half into eight pieces, yielding 16 equal portions. Shape each piece into a ball.
Line two loaf pans with parchment paper and place eight dough balls in each pan. Cover the pans and let the dough rise again until it doubles in size, which can take another 6-8 hours or be left overnight.
Preheat your oven to 425°F (220°C). Beat an egg yolk with a tablespoon of water to create an egg wash. Brush this over the tops of the risen dough balls to achieve a beautiful golden crust.
Bake the loaves for 25 minutes, or until they turn golden brown. The result is a wonderfully soft, flavorful brioche perfect for any meal.
Recipe Tips & Frequently Asked Questions
Ensuring an Active and Bubbly Starter: Feed your starter regularly to keep it vigorous.
Kneading Techniques for a Smooth Dough: Use a stand mixer for ease, but hand-kneading works too.
Best Practices for Dough Rising: Keep the dough in a warm, draft-free environment.
Shaping Tips for Uniform Brioche Balls: Weigh each piece for consistent size.
Avoiding Common Pitfalls: Don’t rush the rise times; patience is key.
What to Serve with This Recipe
Pair your sourdough brioche with a variety of beverages such as coffee or tea for a delightful breakfast experience. Jams, butters, and spreads complement the brioche’s richness, making it perfect for brunch or an afternoon snack. For a more substantial meal, serve it alongside a savory spread of cheese and charcuterie.
Storage and Reheating
To maintain the freshness of your brioche, store it in an airtight container at room temperature for up to three days. For longer storage, freeze the loaves. When reheating, use a low oven temperature to preserve the texture and flavor. Avoid microwaving, as it can make the bread rubbery.
Freezing the brioche is also an option. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw at room temperature and reheat in the oven for the best results.
Crafting sourdough brioche is a rewarding baking project that combines the best of traditional techniques with luxurious ingredients. Enjoy the process and the delicious results, and feel free to experiment with different flavorings and fillings to make the recipe your own. Happy baking!
Ingredients:
3 cups bread flour
1/2 cup unbleached all-purpose flour
1 cup sourdough starter, active and bubbly
4 large eggs
1/2 cup milk
1/4 cup sugar
1 1/2 teaspoons salt
2 sticks butter, at room temperature
Eggwash
1 large egg yolk
1 tablespoon water
Instructions:
- Prepare the Starter: Feed your sourdough starter the night before so that by morning it’s active and bubbly, ready to use.
- Mix the Dough: In the morning, place all the ingredients into a stand mixer. Knead the mixture until it becomes smooth and glossy, which should take about 10-15 minutes. Even though the dough will be very wet initially, resist the temptation to add more flour.
- First Rise: Cover the dough with plastic wrap, a damp towel, or a tight lid. Let it rise in a warm spot for 6-8 hours until it doubles in size.
- Chill the Dough: Refrigerate the dough for a few hours, or overnight, until it becomes firm and easier to shape.
- Divide the Dough: Once chilled, split the dough into two equal parts using a bench scraper.
- Shape the Dough: Further divide each half into eight pieces, giving you a total of 16 equal portions. Shape each piece into a ball.
- Prepare the Loaf Pans: Line two loaf pans with parchment paper. Place eight dough balls in each pan.
- Second Rise: Cover the pans and allow the dough to rise again until it doubles in size, which will take another 6-8 hours or can be left overnight.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Apply Egg Wash: Beat the egg yolk with water to create an egg wash. Brush this mixture over the tops of the risen dough balls to give them a beautiful golden color when baked.
- Bake: Place the pans in the preheated oven and bake for 25 minutes, or until the brioche turns golden brown.