Most people assume brioche needs commercial yeast. It doesn’t. Sourdough brioche takes longer since butter and eggs slow fermentation, but the payoff is a deeply complex, tender loaf no quick-yeast version can match.
Ingredients
- 1/2 cup active starter
- 2 1/4 cups all-purpose flour (285g)
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 3 large eggs, room temperature
- 10 tablespoons cold unsalted butter, cubed (140g)
- Egg wash, for finishing
Method
- Mix starter, flour, sugar, salt, and eggs into a shaggy dough.
- Add cold butter a few pieces at a time, mixing fully between additions, about 10 minutes.
- Bulk ferment 8 to 10 hours at cool room temperature, or refrigerate overnight.
- Shape into a loaf or rolls, proof 3 to 4 hours until visibly puffed.
- Brush with egg wash and bake at 350°F for 30 to 35 minutes (loaf) or 18 to 20 minutes (rolls), to 190°F internal.
The sourdough tang balances the richness of the butter and eggs so the loaf tastes rounded instead of heavy.
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