Description
Bake a tender sourdough brioche style bread with rich flavor, soft crumb, and golden crust using simple pantry staples and natural fermentation. This loaf is rich, softly textured, and lightly sweet with a classic pull apart crumb.
Ingredients
- 1 cup active sourdough starter
- 3 cups bread flour
- 3 large eggs at room temperature
- 1/4 cup whole milk warmed
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 10 tablespoons unsalted butter softened
- 1 large egg (for egg wash)
- 1 tablespoon whole milk (for egg wash)
Instructions
- Add sourdough starter, milk, sugar, eggs, and salt to a large bowl and whisk until smooth.
- Add bread flour and mix until a shaggy dough forms. Rest the dough for 20 minutes.
- Knead the dough by hand or mixer for 6 minutes until elastic. Incorporate butter one tablespoon at a time and knead 6 more minutes until glossy and smooth.
- Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature until doubled, about 5 hours.
- Turn the dough onto a clean surface, gently deflate, and shape into a loaf. Place into a greased 9 by 5 inch loaf pan.
- Cover and proof until the dough crowns 1 inch above the pan, about 3 hours.
- Heat the oven to 375°F. Whisk egg and milk and brush gently over the loaf.
- Bake for 35 minutes until deep golden and the internal temperature reaches 190°F.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- Use room temperature eggs for better dough incorporation.
- Ensure the butter is soft, not melted, when adding to the dough.
- The total rising time is approximate and depends on your kitchen temperature.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American/French