The Starter Jar's Ultimate Sourdough Brioche: Achieving a Rich, Fluffy, and Buttery Loaf
Master sourdough brioche with The Starter Jar's expert recipe. Achieve a rich, fluffy, and buttery loaf using data-driven insights and step-by-step guidance. — Published August 13, 2026 at 6:03 AM UTC.
Ingredients
- 100g active sourdough starter (100% hydration)
- 250g bread flour
- 50g granulated sugar
- 5g fine sea salt
- 2 large eggs (about 100g), room temperature
- 60ml whole milk, room temperature
- 120g unsalted butter, softened and cubed
- Egg wash (1 egg + 1 tbsp milk), optional for glazing
Instructions
Step 1
In a large mixing bowl, whisk together the active sourdough starter, eggs, and whole milk until thoroughly combined.
Step 2
In a separate bowl, combine the bread flour, granulated sugar, and fine sea salt, ensuring an even distribution.
Step 3
Add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy, cohesive dough forms.
Step 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it begins to smooth out and develop some elasticity.
Step 5
Gradually incorporate the softened, cubed butter, adding one piece at a time and kneading until each addition is fully absorbed before adding the next. This process typically takes 10-15 minutes.
Step 6
Continue kneading until the dough is very smooth, elastic, and passes the windowpane test, indicating excellent gluten development.
Step 7
Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 4-6 hours, or until it has visibly increased in volume by 50-75%.
Step 8
Gently deflate the dough and shape it into a log or desired brioche form, then carefully place it into a buttered 9x5 inch loaf pan or on a baking sheet.
Step 9
Cover the shaped dough and refrigerate for a cold proof overnight, ideally for 12-16 hours. This extended cold proof significantly develops flavor and makes the dough much easier to handle.
Step 10
The next day, preheat your oven to 375°F (190°C) with a rack positioned in the middle. If desired, brush the cold brioche with an egg wash for a beautiful golden-brown crust.
Step 11
Bake for 35-45 minutes, or until the brioche is deeply golden brown and an internal thermometer inserted into the center reads 190-200°F (88-93°C).
Step 12
Remove the brioche from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling thoroughly prevents a gummy texture.
