This sourdough brioche bread is so soft and buttery. Perfect for sandwiches, French toast, and more! Learn all about how to make this simple recipe in this post…
Simple Sourdough
Around here we are all about making sourdough the simple way. No fancy measurements, no exact time frame to “get it all done”, and zero stress! If you are new to sourdough or you are in a busy season our simple approach to sourdough is for you!
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Fermenting Sourdough Brioche Bread
As with most sourdough recipes, fermenting your sourdough brioche bread is totally optional- especially if you have a strong, mature starter. However, the benefits of fermenting are many! If you are new to sourdough here is why you would consider fermenting this recipe…
- Easier to digest. Fermenting your dough makes it easier for the body to digest the proteins in sourdough bread. This makes it a great option for those with gluten sensitivity. As the fermentation process happens the glutens in the dough break down so the body does not have to.
- Softer, better textured bread. Fermenting sourdough gives the baked goods a softer texture and better rise. If your bread is constantly coming out gummy or dense you may need to add more time to your fermenting or slow ferment your dough (fermenting in the refrigerator).
- Higher probiotic content. This is controversial because technically some of the probiotic benefits are lost in the baking process. However, fermenting does create a higher volume of probiotics in the dough.
How Long to Ferment
Sourdough brioche bread definitely benefits from being fermented. The fermentation process helps give it that fluffy, buttery texture you are looking for.
For best results, slow ferment the dough in the refrigerator for about 8-12 hours. As a busy mama, the flexibility of sourdough is something I rely on. Fermenting the dough for a minimum of 4 hours (on the countertop) to a maximum of 18 (in the refrigerator) yields great results. Any time below or above that 4-18 hour window will give you great sourdough brioche bread, just slightly less fluffy and soft.
Ingredients for Sourdough Brioche Bread
Sourdough brioche bread is made with very simple ingredients. The ingredients are built off your basic sourdough loaf, plus butter, an egg, and a sweetener. Here’s what you will need….
- 1 stick salted butter
- 1 cup sourdough starter
- 3/4 cup warm water
- 1 egg
- 2 tsp salt
- 1/3 cup honey*
- 3-3 1/2 cups all-purpose flour
*Honey can be substituted with equal parts sugar or maple syrup.
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How to Make Sourdough Brioche Bread
Sourdough brioche bread is fun and easy to make. As we already learned it is a very time flexible recipe. Here’s what you need to know…
All your ingredients can be mixed together quickly. The dough will be a bit sticky and shaggy. Allow one to two hours to rest and rise before covering and placing in the refrigerator to ferment.
Ferment in the refrigerator for 8-12 hours or on the countertop for 6-8 hours.
After the dough has fermented, begin your stretch and folds. This process is explained better below…
Stretch and Folds
The soft texture of buttery brioche bread comes through a series of stretch and folds. You will want to do 3-6 rounds of stretch and folds with 30 minutes to an hour between each round. If you are unfamiliar with the process of stretch and folds here is how it works…
- Pretend your ball of dough is a square. Start on the end that is farthest away from you. You will pull this end of your “square” UP, slightly stretch it OUT in a Y shape, then over the dough towards the side of the square that is closest to you.
- Rotate the bowl a quarter turn and repeat the process. Up, out, over.
- Rotate again a quarter turn, taking the dough from underneath then up, out, over.
- Rotate one more time a quarter turn, then stretch up, out, over.
- Cover your bowl with a slightly damp tea towel. Let rest 30 minutes to an hour. Repeat the process at least three times and as many as six times for best results.
Final Steps
After the stretch and folds are complete, shape the dough into a loaf on a well floured surface. Place it in a loaf pan and allow to rise 3-4 hours in a warm place until the dough has risen just over the top of the pan. Bake at 350 degrees F for 30-35 minutes, until the top has browned.
For extra buttery softness, brush butter on the top of the loaf fresh from the oven.
Storage Tips
Store sourdough brioche bread in a plastic bag or airtight container for up to seven days. Eat within five days for best freshness.
Easy Buttery Sourdough Brioche Bread
Ingredients
- 1 stick salted butter
- 1 cup sourdough starter
- 3/4 cup warm water
- 1 egg
- 2 tsp salt
- 1/3 cup honey*
- 3-3 1/2 cups all-purpose flour
Instructions
- Combine sourdough starter and warm water in a mixing bowl. Allow to dissolve around five minutes then mix together with a fork or small whisk.
- Add melted butter, egg, salt, honey, and 2 cups flour. Mix together by hand or on low speed with a stand mixer.
- Add flour 1/2 cup at a time until the dough is smooth and firm but slightly sticky.
- Allow the dough to rise about two hours on the countertop.
- Ferment in the refrigerator for 8-12 hours (up to 18 hours will achieve similar results) or on the countertop for 4-8 hours.
- After the dough has fermented, begin 3-6 rounds of stretch at one round every 30 minutes to an hour. (Note: if you are unfamiliar with stretch and folds see the section of this blog post on "How to Make Sourdough Brioche Bread".)
- Shape the dough into a loaf on a well floured surface.
- Allow dough to rise in a loaf pan for 3-4 hours or until it comes just over the top of the pan.
- Bake at 350℉ for 30-35 minutes or until the top has turned brown.
- Brush butter on top of the loaf fresh from the oven for a buttery soft loaf.
