The Starter Jar's Best Sourdough Brioche Recipe: Achieve a Rich, Tender Loaf

Step 1

Combine Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the active sourdough starter, warm whole milk, and room-temperature eggs. Mix on low speed for 1 minute until just combined.

Step 2

Add Dry Ingredients: Add the all-purpose flour, granulated sugar, and fine sea salt to the wet mixture. Mix on the lowest speed until a shaggy dough forms and no dry streaks of flour remain, about 2-3 minutes.

Step 3

Initial Kneading: Increase the mixer speed to medium-low and knead the dough for 8-10 minutes. The dough should become smoother and begin to pull away from the sides of the bowl.

Step 4

Incorporate Butter: With the mixer still running on medium-low, gradually add the softened unsalted butter cubes, one at a time. Allow each piece of butter to fully incorporate into the dough before adding the next. This process can take 5-7 minutes.

Step 5

Final Kneading: Continue kneading the dough for an additional 10-15 minutes after all the butter has been added. The dough will become very smooth, shiny, and elastic, passing the windowpane test when a small piece can be stretched thin enough to see light through it without tearing.

Step 6

Bulk Fermentation (First Rise): Transfer the dough to a lightly oiled large bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it bulk ferment at room temperature (around 70-75°F / 21-24°C) for 3-4 hours, or until visibly puffy and slightly increased in volume.

Step 7

Cold Fermentation (Optional but Recommended): For superior flavor development and easier handling, refrigerate the covered dough for 8-12 hours, or preferably overnight.

Step 8

Shape the Brioche: On a lightly floured surface, gently deflate the cold dough. Shape it into your desired brioche form – a classic loaf, individual rolls, or an elegant braid. For a loaf, gently form it into a tight cylinder and place it seam-side down in a greased 9x5 inch loaf pan.

Step 9

Proofing (Second Rise): Cover the shaped brioche loosely with plastic wrap or a clean kitchen towel. Let it proof at room temperature for 2-4 hours, or until it looks significantly risen, feels soft and pillowy to the touch, and gently springs back when poked.

Step 10

Preheat Oven: About 30 minutes before baking, preheat your oven to 375°F (190°C) with an oven rack positioned in the middle.

Step 11

Apply Egg Wash: In a small bowl, whisk together the egg wash ingredients (1 large egg + 1 tbsp whole milk). Gently brush the top surface of the brioche with the egg wash, being careful not to let it drip down the sides, which can inhibit rise.

Step 12

Bake the Brioche: Bake for 35-45 minutes. The brioche should be deeply golden brown on top, and an instant-read thermometer inserted into the center should register 200-205°F (93-96°C).

Step 13

Prevent Over-Browning: If the brioche starts to brown too quickly, loosely tent it with aluminum foil during the last 10-15 minutes of baking.

Step 14

Cool Completely: Remove the brioche from the oven and let it cool in the loaf pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving. This ensures the crumb sets properly.