How to Make Sourdough Brioche Bread

Ingredients Needed:

Bread Flour Sourdough Starter Water Whole Milk Eggs Granulated Sugar Salt Butter

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: Bread flour Granulated sugar Salt Whole milk Eggs 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.

9. Bake

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 more!

Learn how to make this Sourdough Brioche Bread along with other naturally leavened recipes on! Recipes include visual guides with photos of the entire baking process.