Sourdough Brioche Loaf

Sourdough Brioche Loaf ingredients

• 300 g bread flour
• 40 g granulated sugar
• 6 g fine sea salt
• 100 g active sourdough starter
• 3 large eggs, cold
• 50 g whole milk, cold
• 150 g unsalted butter, cubed and cold
• 1 large egg yolk
• 1 tbsp whole milk

How to make Sourdough Brioche Loaf

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine 300g bread flour, 40g granulated sugar, and 6g fine sea salt. Mix briefly to combine.
2. Add 100g active sourdough starter, 3 cold large eggs, and 50g cold whole milk to the dry ingredients. Mix on low speed for 5-7 minutes until the dough comes together and starts to pull away from the sides of the bowl. It will be very sticky at this stage.
3. Increase the mixer speed to medium-low and begin adding 150g cold unsalted butter, one cube at a time, allowing each piece to fully incorporate before adding the next. This process will take 10-15 minutes.
4. Once all the butter is incorporated, increase the speed to medium-high and knead for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test (you should be able to stretch a small piece thin enough to see light through it without tearing).
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it bulk ferment at room temperature for 3-4 hours, performing a set of stretch and folds every 45-60 minutes during this period.
6. After bulk fermentation, gently deflate the dough, reform it into a ball, and place it back in the oiled bowl. Cover tightly with plastic wrap and refrigerate for 18-24 hours for a slow cold proof. This lengthy proof develops rich flavor and makes the dough easier to handle.
7. The next day, remove the dough from the refrigerator. Lightly flour your work surface and gently shape the cold dough into a tight log or three smaller balls (depending on your desired brioche shape).
8. Place the shaped dough into a lightly greased 9x5 inch loaf pan. Cover the pan loosely with plastic wrap or a proofing bag and allow it to proof at room temperature for 3-5 hours, or until it has nearly doubled in size and feels very light and airy.
9. Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing. While the oven heats, prepare the egg wash by whisking together 1 large egg yolk and 1 tbsp whole milk.
10. Gently brush the top of the proofed brioche loaf with the egg wash. Bake for 45-50 minutes, or until deeply golden brown on top and the internal temperature reaches 200-205°F (93-96°C). If the top browns too quickly, tent loosely with foil.
11. Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture.

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