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Sourdough Brioche
In Bread

Sourdough Brioche

Sourdough Brioche inspired by the Cyrille Van Der Stuyft recipe (Viennoiserie Leçons en Pas à Pas book).

Made this brioche using a mix of levain + a small amount of yeast. The book actually forgot the butter in the ingredient list 😅 but the result is amazing: super soft and shreddable crumb.

Ingredients

– 150g milk (cold)

– 150g eggs

– 125g liquid starter (cold)

– 75g sugar

– 11g salt

– 250g T65 flour (or all purpose)

– 250g strong bread flour

– 15g fresh yeast (~5g active dry yeast)

– 200g butter (soft but cool)

Method

  1. Mix milk, flour, eggs, salt, sugar, yeast, and starter.

  2. Knead 15–20 min on low speed.

  3. Add butter in two additions.

  4. Mix 1 min on medium until dough pulls from bowl (target dough temp ~24°C / 75°F).

  5. Cold ferment 12h in fridge.

Shape & Proof

  1. Divide into 3 ropes, braid, place in buttered mold.

  2. Proof ~3h at room temp.

Bake

  1. Egg wash

  2. 150°C / 300°F convection ~45 min

Better indicator: internal temp

– <90°C underbaked

– 93–95°C perfect

Tips

– Use good butter

– Knead long enough to get a windowpane

– Add butter gradually

– Cold fermentation improves flavor, gluten structure, and dough handling

– Proof at 26–28°C max

Store whole airtight at room temp or freeze slices.

by PippingBoy2676

4 Comments

  2. ProductRockstar

    Nice! What is the hydration of the liquid starter?