How to Make Sourdough Brioche Bread
1. Make Levain
Add equal amounts of sourdough starter, flour, and water to jar.
Let ripen until bubbly and at least doubled.
2. Make Yudane
Yudane is a Japanese method of gelatinizing flour. It makes the bread extra soft!
Combine bread flour and boiling water together in a small bowl. Let cool.
3. Mix Brioche Dough Ingredients
Mix together the following in stand mixer with dough hook:
All of the levain
All of the yudane
4. Add Butter and Mix
While mixing, add room temperature unsalted butter one TBS at a time.
Mix for at least 10 minutes until the dough is silky and passes the windowpane test.
5. First Proof
Place dough in bowl and let proof in warm location until doubled in size.
6. Overnight Proof
Place the proofed dough in refrigerator for overnight proof.
7. Degas and Shape Dough
The next day, punch down the cold dough.
Divide into four equal pieces.
Pat pieces into small rectangles, roll up, and place in buttered bread loaf pan.
8. Final Proof
Proof the dough until it's doubled in size and feels full of air.
Preheat oven to 400ºF.
Brush dough with a light egg wash.
Place dough in oven and immediately turn oven down to 350ºF.
Bake for 45 minutes.
10. Let Cool
Remove bread from oven, remove from pan, and let cool completely on a wire rack.
11. Pull apart or slice and enjoy!
This sourdough brioche bread is like a pull-apart dinner roll!
Learn how to make this Sourdough Brioche Bread along with other naturally leavened recipes on sourdoughbrandon.com!
Recipes include visual guides with photos of the entire baking process.