Sourdough Brioche Sandwich Bread - Natasha's Baking (2024)

I have received quite a few questions about sourdough brioche. And of course it made me want to start experimenting right away. After a couple of trials I’m finally ready to share with you a recipe of a super soft, moist and delicious sourdough brioche sandwich bread made with stiff sourdough starter and a very tiny amount of yeast.

Ingredients

Sweet Stiff Sourdough Starter

• 20g sourdough starter
• 40g water
• 80g bread flour
• 3g sugar

Dough

• 300g bread flour (100%)
• 150g milk (50%)
• 2 eggs
• 70g sugar (23%)
• 100g stiff sweet starter (33%)
• 6g salt (2%)
• 90g soft butter (30%)
• 0.5 g dry yeast (optional, to reduce sourness)
• Zest of 1 orange (optional for more flavor)

Directions

Day 1

Starter

• 10 pmadd sugar and liquid starter to the water and whisk together, add flour, mix well, form a ball, let ferment covered at room temp 74-78F until it increases in size
• In about 8-10 hours starter has to triple or more in volume.
• Learn how to make starter from scratchhere).

Day 2

Dough

• 8 amin a bowl of mixer add milk, stiff sourdough starter, yeast (if using) and sugar, eggs and whisk all together. Add flour, mix until no dry flour remains, cover and let autolyse for 1 hour.
• 9 amStart mixing the dough on low speed of your mixing machine for 2-3 minutes, orKitchenAidon speed 3 for 3-4 minutes until well incorporated.
• Add salt and mix for a couple more minutes. The dough should form a ball and seem kind of stiff.
• Add soft butter, mix for 10-15 more minutes on high speed until the dough is well incorporated and comes up together and will do popping sound during mixing.

Note:make sure the temperature of the dough won’t go higher than 82F/28C, otherwise gluten will start to break apart.

• Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
• During that time perform 2 stretches and folds.
• The dough should become puffy.

• 12pm -1 pmtransfer the dough to the fridge for cold fermentation until the evening (for 8-9 hours).
• 10 pmremove the dough from the fridge.
• Shape as desired.
• I just rolled it in the tight roll.
• Put a sheet ofparchment paperon the bottom of yourloaf pan.
• Transfer the shaped loaf into the loaf pan.
• Cover the dough and let it proof for overnight ( for 8-9 hours) at 70-72F /20-22C until it doubles in volume.

• Now, sprinkle some flour on top of your loaf or egg wash it.
• Preheat the oven to 375F.
• Bake for 35-40 minutes until golden brown.

Enjoy!

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