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5 from 2 votes

Sourdough Brioche Bread

This light and fluffy brioche is naturally leavened with sourdough starter.
Prep Time25 mins
Cook Time45 mins
Resting Time1 d 7 hrs 58 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: bread
Servings: 12 slices (1 loaf)
Calories: 282kcal



  • 500 g 4 cups + 2 Tbs. bread flour
  • 9 g 1 1/2 tsp. salt
  • 50 g (1/4 cup) granulated sugar
  • 250 g (1 1/4 cups) bubbly, active starter
  • 3 large eggs lightly beaten
  • 120 g (1/2 cup) warm milk whole or 2%
  • 113 g (8 tbs.) unsalted butter cold, cut into small cubes

Egg Wash

  • 1 large egg
  • 1 Tbs. water


  • Make The Dough. Add the flour, salt, and sugar to the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to combine. With the machine running, gradually add the starter, eggs, and warm milk. Mix on low speed until a sticky, shaggy dough forms and all of the flour is fully absorbed about 2 to 3 minutes. Scrape down the sides of the bowl as needed. Cover and rest the dough for 15 to 30 minutes. Meanwhile, replenish your starter with fresh flour and water, store at room temperature or in fridge.
  • Add the butter. Fit stand mixer with dough hook attachment. On low speed, add the butter one cube at a time, waiting for 10 to 20 seconds before the next addition. Increase to medium speed and knead the dough until butter is fully incorporated about 5 to 7 minutes more. When ready the dough will look shiny and smooth but will not come together into a ball.  It will also feel warm to the touch. Scrape down the the sides of the bowl as needed. 
  • Bulk Rise. With floured hands, transfer dough to a new lightly buttered bowl. Cover the bowl with a damp towel and find a warm spot for the dough to rise. This will take about 5 to 8 hours (at 70oF, 21oC). Once fully risen, cover the dough with lightly oiled plastic and transfer to the fridge. Chill overnight.
  • Shape.In the morning, lightly coat a 9x5 inch loaf pan with butter. Remove the cold dough onto a lightly floured surface. Dough will be very firm. To shape into a loaf, pat the dough into a rectangle and roll into a log. Place in loaf pan, seam side down. Or divide the dough into 4 pieces, about 265 g each. Working with one piece at a time, gather the ends, flip the dough over, and gently roll into a ball. Stagger the dough, seam side down, into your loaf pan. The dough will fit snugly. 
  • Second Rise. Cover the dough with a damp towel and let rise until puffy, about 1 1/2 to 2 hours. The dough is ready when it looks puffy, and has risen about 1 inch about the rim of the loaf pan. 
  • Preheat. Preheat your oven to 400oF (200oc). Combine the egg with water and brush the top of the dough in the egg wash.
  • Bake.Bake the pan on the center rack for 40-45 minutes. If the loaf starts to brown too quickly, loosely tent with foil. The loaf will be rich, golden brown and shiny when finished. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.


  • Adapted From Clever Carrot
  • Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it's ready! If not, then it may need 1-2 more feedings.
  • Use Bread Flour. Yes you can use all purpose flour, but bread flour gives the best texture.
  • Use A Kitchen Scale. For best accuracy, it's best that you weigh your ingredients and not rely on volume (measuring cups)
  • Damp Towel!! When you let the dough rise, be sure to use a damp towel to cover it so it doesn't dry out and not rise properly. 
  • How to store: Store cooled bread for 4 to 5 days at room temperature covered or freeze for up to 3 months, well wrapped.
  • Bread Timeline:
    • Thursday night: Remove Starter from Fridge and Feed
    • Friday: Feed twice (once in the morning, and one at night) Saturday morning: Start dough or feed again. Or start dough in afternoon if starter needs one more feeding. I like to start mine dough no later than 1 pm, so it can rise for 8 hours. 
    • Saturday evening: Make sure dough goes into fridge to chill overnight.
    • Sunday morning: Shape and final rise. Finish and bake my bread!


Calories: 282kcal | Carbohydrates: 38g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 387mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 340IU | Calcium: 29mg | Iron: 0.7mg