Sourdough brioche

Clara Elsewhere:
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Published on side spring summer fall winter

This recipe is perfect for grilled sandwiches.

Ingredients

  • 150 g sourdough starter
  • 330 g wheat flour (T45)
  • 70 g sugar (or 30 g to use for savory sandwiches)
  • 5 g salt
  • 2 big eggs
  • 130 g butter (or 50 g olive oil)
  • Milk (to complete the eggs)
  • 1 egg yolk (for baking) optional

Instructions

Bulk fermentation (4 hours)

  1. Place a bowl on a scale, tare it, crack the eggs into it, then top up with milk until you have 145 grams. Whisk.
  2. Pour the flour, brown sugar, the starter, and the egg-milk mixture into the mixer bowl. Mix until homogenous.
  3. Add the salt, gradually add the butter and knead for another 10 minutes. The dough will remain sticky — this is normal. (Do not add more flour, even if the dough seems very soft; that's how it should be! The stickier the dough, the more airy and tender the crumb will be.)
  4. Gather the dough in the center of the bowl, cover it with plastic wrap, and let it rest for 4 hours at room temperature to begin fermentation.

Fridge fermentation (20 hours)

  1. Place the bowl in the refrigerator (without degassing). The dough will continue to rise slowly for 20 hours.

Shaping, rising, and baking (5 hours)

  1. The next day: the dough will have hardened — this is normal with butter.
  2. Gently cup the dough, pulling and twisting until it forms a tight skin with surface tension on the outside of the dough ball. Place the dough in a buttered baking tray, cover with a cloth and let rest for 5 hours at room temperature.
  3. Preheat the oven to 180 °C. Brush generously with the beaten yolk egg. Bake for 35–45 minutes, depending on your oven: the brioche should be golden brown.

Adapted from this original recipe