This sourdough brioche recipe is the softest, most delicious bread. An enriched dough made with butter, eggs, and milk – and naturally leavened with sourdough starter; this will become an absolute favorite around the table.
I’m not sure why it took me so long to create this recipe. Everything about this sourdough brioche is delicious. It is so light, fluffy, and buttery.
This would be perfect to grace your Easter, brunch, or breakfast table. You can turn it into many yummy creations (see below for ideas).
When most people think of sourdough bread, they think of your traditional crusty loaf that is a little bit denser. I’ve even heard people claim that you cannot make a fluffy loaf of sourdough bread.
Well, I’m here to prove that wrong with this enriched bread.
It is light, fluffy, buttery, and everything good in the world baked into a marvelous loaf. Make that two loaves. Because two loaves are always better than one loaf, especially when you are taking the time to make such a wonderful creation as this.
Why you will love this recipe:
Seriously so light and fluffy. Have I mentioned that yet?
Healthier than traditional brioche, since the grains are fermented, making the nutrients in the grain more bioavailable.
Easier to digest. If you have a hard time digesting unfermented grains, this long-fermented recipe will have less gluten and will be easier to digest than regular bread.
Delicious. You cannot beat the taste of this enriched sourdough bread.
Tips For Making Sourdough Brioche
- This dough is a wet dough. Even if you are tempted to add more flour, don’t. Too much flour will give you a tougher bread rather than something light and fluffy.
- If you don’t have bread flour, you can use all-purpose. It will not be quite as soft as using the mix of the two flours, but it will still be yummy. The bread flour also helps it rise more.
- You may be able to make this dairy free by using a milk alternative and vegan butter. I have not personally tried it.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Ingredients:
Sourdough starter – Active and bubbly. You really want to have a very active starter for this recipe so it has a really nice rise.
Bread flour – Bread flour gives this dough a much lighter and fluffier texture compared to using all-purpose.
Unbleached all-purpose flour – Freshly milled or store-bought.
Sugar – Preferably organic cane sugar.
Eggs
Salt – I always choose sea salt.
Milk – Preferably whole, but 2% should also work just fine.
Butter – Room temperature. Unsalted. It is important to be able to control the amount of salt added to any recipe.
Tools you may need:
Bench scraper (optional, but handy)
Measuring cups and spoons
FAQ
What makes a brioche different from most breads?
Brioche is an enriched bread, meaning it contains butter, eggs, and milk, making it richer. On the other hand, a “standard” bread usually just contains flour, water, yeast (commercial or sourdough starter), and salt.
Is brioche better for you than bread? Can brioche be healthy?
I’m sure lots of people have differing opinions on this. Since it contains milk, eggs, and butter, it has more fat in it. While many people are “scared” of fat, this recipe uses wholesome and healthy fats that are naturally occurring.
Brioche does contain sugar, which isn’t the healthiest, but it’s a pretty small amount; it’s also lower in fiber than, say, whole wheat sourdough bread.
Can you autolyse brioche?
While you technically can, there really isn’t a point to autolyse brioche because of the amount of kneading that happens in the beginning. It is counterintuitive and will reduce any benefit the autolyse would have accomplished.
What is the difference between bread flour and all-purpose flour?
The biggest difference between the two is that bread flour has a higher amount of protein than all-purpose flour, which helps it develop more gluten strands. It also gives it a chewier texture. That increased gluten can help the bread rise more.
Can you make this with einkorn flour?
I have not tried this. Baking with einkorn requires the liquid amounts to be adjusted, and you may have to reduce the amount of water.
How much is two sticks of butter?
Two sticks of butter equals 1 cup.
How To Make Sourdough Brioche
Feed starter at night before bed. This way when you wake up in the morning, it will be nice and bubbly.
Kneading Sourdough Brioche
In the morning, combine all ingredients in a mixer and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer (or by hand), it will come together. Don’t add more flour even though it is tempting.
Cover with plastic wrap, a damp towel, or tight lid and place in a warm spot for 6-8 hours (or until doubled).
After the 6-8 hours, refrigerate for a few hours (or overnight) so that dough is nice and stiff for shaping.
Shaping Brioche
Divide into two equal portions. I really like to use my bench scraper to do this.
Divide each half into eight, so that you have a total of 16 equal-sized pieces.
Roll into balls.
Add eight balls to a parchment-lined loaf pan. Repeat for the other eight in another loaf pan.
Cover and allow to rise until doubled, another 6-8 hours (or overnight).
Next day:
Preheat oven to 425 degrees.
Create an egg wash by beating an egg with water. Brush over the loaf. This gives it that beautiful color.
Bake 25 minutes until the brioche starts to turn golden.
Baking For Dinner
Feed starter before bed.
Mix up dough in the morning, per instructions above.
Allow it to do the first rise: 6-8 hours until doubled – covered with plastic wrap, tight lid, or damp towel.
Place the dough into the fridge until the next morning.
In the morning, divide and shape. Place into parchment-lined loaf pans.
Cover and allow to rise throughout the day, and bake for dinner.
Uses For Sourdough Brioche
You really can use brioche for just about anything you would use regular bread for:
- Sandwiches
- French toast
- Hamburgers
- Bread pudding
- French toast casserole
- Grilled cheese
- Eggs in a basket
- Strata – you can find my favorite sourdough strata here.
Find More Of My Favorite Sourdough Recipes:
- Sourdough Hot Cross Buns
- Einkorn Sourdough Bread
- Sourdough Banana Bread
- 100% Whole Wheat Sourdough Bread
- Sourdough Cinnamon Rolls
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Brioche
Ingredients
- 1 cup sourdough starter (active and bubbly)
- 3 cups bread flour
- 1/2 cup unbleached all purpose flour
- 1/4 cup sugar
- 4 eggs
- 1.5 tsp salt
- 1/2 cup milk
- 2 sticks butter room temp
Eggwash
- 1 egg yolk
- 1 tablespoon water
Instructions
- Feed starter at night before bed. This way when you wake up in the morning, it will be nice and bubbly.
- In the morning, combine all ingredients in a mixer and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer (or by hand), it will come together. Don’t add more flour even though it is tempting.
- Cover with plastic wrap, a damp towel, or tight lid and place in a warm spot for 6-8 hours (or until doubled).
- Refrigerate for a few hours (or overnight) so that dough is nice and stiff for shaping.
- Divide into two equal portions. I really like to use my bench scraper to do this.
- Divide each half into eight, so that you have a total of 16 equal-sized pieces.
- Roll into balls.
- Add eight balls to a parchment-lined loaf pan. Repeat for the other eight in another loaf pan.
- Cover and allow to rise until doubled, another 6-8 hours (or overnight).
- Preheat oven to 425 degrees.
- Create an egg wash by beating an egg with water. Brush over the loaf. This gives it that beautiful color.
- Bake 25 minutes until the brioche starts to turn golden.
Nadja says
Hi there! How many grams are in the two sticks of butter? I live in Europe and we don´t have butters contained as sticks in the stores..
Ashley says
One U.S. stick of butter is 114g. Greetings from Germany!
Nadja says
Thank you Ashley, Maria and Racheal for taking the time to answer my question! It was really helpful as my google search failed me! Just got a batch of brioche going this morning and can not wait to try it out. Also, thank you Lisa for your wonderful videos and recipes both on youtube and here on your website. I find them so enjoyable and super fun to try for my own family! Keep up the amazing work!
Ashley says
One U.S. stick of butter is 114g. Greetings from Germany!
Hannah says
Wow! This bread is amazing! I was so excited to see you made this into a sourdough recipe that’s very similar to the rolls that I make for family gatherings. I’m always tweaking recipes so I used 1 cup of coconut oil in place of the butter. Instead of milk, I used 1/2 cup whey with 2T powdered milk (because I always have whey to use up since I make yogurt.) The dough stayed more sticky than what I would have liked so it was still difficult to work with after refrigerating, but I think that was my fault as I may have over measured on my starter. I made this into 32 dinner rolls; 16 from each loaf. We had them for lunch and I can’t get over how buttery and fluffy these are! Now I’m going to enjoy another…it’s hard to eat just one! Thanks for sharing this recipe, Laura!
Marita says
Hi Nadja,
I‘m from Germany, so I have the same issue converting recipes. :))
1 stick butter has 113 gr.
Or is 1 cup, or 8 tbsp, or 4 oz.
Lots of love and have a great sunday!
Marita
Racheal says
One stick of butter is 1/2 cup. Two sticks will equate to 1 cup
Krissy says
227 g
Hannah says
Just try looking it up on the internet as I’m sure she is busy and might not have time to respond!
Nancy E says
I can’t wait to try this! Do you think it would be possible to braid the dough or would it be too hard to work with? I’m definitely going to try adding raisins to the dough and some colored eggs nestled on top for Easter, too. I’m pretty new to your blog and was so sad there was no brioche recipe when I first searched – this must be new. You read my mind!!!
I am loving your flatbread, English muffins, cinnamon buns, chicken pot pie and banana bread (all sourdough)!!! The only recipe I didn’t have success with so far was the chocolate zucchini bread. I fermented the dough for 24 hours (following some of your tips) and it didn’t taste sweet at all. I used unsweetened coconut milk (added lemon juice to make buttermilk) because I don’t feel comfortable leaving the dough to ferment with pasteurized milk. I know it’s my fault, but maybe you can try fermenting it and giving more direction? I know you said you hadn’t tried long fermenting it yourself. Thank you for everything you do!!!
Lisa says
Yes! It would be beautiful braided!
Hannah Victoria says
This looks amazing! I was just thinking of making sourdough challah, which is sorta like brioche. Keep it up Lisa!❤
Jill says
The instructions are not included in the printable version of the recipe. It only includes the ingredients.
Lisa says
Whoops! Fixed. Thanks for bringing this to my attention.
Maree says
First time doing this recipe and did not turn out so fluff!! I’ll have to do it again, I’m sure I did something wrong!!!!
Lisa says
Oh no! So sorry it didn’t work out. Hopefully you can get it to be light and fluffy.
Kevin Kirts says
Hi Lisa! Have you tried converting this to Einkorn yet? I’ve tried converting a few recipes but haven’t had great results yet. Regardless this looks great! Thanks for sharing.
Diane says
I can only imagine how busy Lisa is but I hope she responds to you as I was wondering this same thing. I have an embarrassing 😊amount of Einkorn starter and wanted to make rolls and freeze the dough before baking or maybe after. 🤔
Kristy says
The vlog post says she hasn’t tried making it with einkorn. I don’t think it would be an issue to use einkorn starter though and the rest of the flour AP and Bread Flour. I have done that with other recipes and it turned out fine.
Ann & Fred Huegel says
Thanks and Happy Easter…
HollyG says
I made this recipe yesterday and baked it this afternoon – wonderful and fluffy. The recipe was easy, although I had to knead it in the mixer for closer to 25 min for it to come together. I think because I have a 7qt mixer and it wasn’t reaching the bottom very well. I turned the speed up after 15 min and it started catching – 10 more minutes and it was great. Thanks for the recipe, my boys loved it.
Lindsey says
Yes, knead it at speeds 6-7 for a few minutes. Took me the same kneading time (abt 25 min) and i was afraid to put my brand new kitchen aid mixer on the spot, but the dough came out beautifully. I live in Ga and its pretty hot today.
Mendy Adler-Porter says
I’m in love with your blog / you tube of a farmhouse life style. It’s simple, clean and just my jam.. lol
I’m in love with making bread, I’ve just learned to make sourdough and will never go back to anything else. Bread making is fun .
Would love to know more about treasure finds at yard sales / used furniture stores.
Yana says
To the one scrolling the comments, wondering if you really should add a little more flour, don’t. It does eventually come together into a smooth, glossy ball as Lisa says. Go fold that load of laundry waiting for you and come back later! 🤪
Meagan says
Just don’t let your KitchenAid fall off the counter like I did. Thankfully it still works 😂
Christina says
LOL! I was watching the dough in the mixer and decided to walk away. My German Shepherd alerted me something was going on and when I came out my Kitchen Aid was jumping. Luckily I stopped it before it got to the edge of my counter.
Stephanie says
Ha ha!! This is me! It doesn’t look like it will will come together! I’ll go crochet something and check it again. 🙂
Chelsea says
Thanks for posting this because you were talking to me!! Haha!
Alexandra says
Hello everyone, looking forward to trying this… any chance anyone has weighed what 1 cup of starter is?
Also Lisa, as you get more of a following, and clearly more europeans, would you consider adding weight measurements to your recipes? I find them so much more accurate than the cups method… Just a thought. 🙂
Ali says
My cup of starter weighed 200 gms.
Samantha says
Lisa has said she doesn’t find sourdough to be very picky and doesn’t find super accurate measurements to be necessary!
Kayla Anderson says
I typically use 224 g of starter as 1c. I had found this to be the conversion used by a number of sources early on in my sourdough journey and just stick with it!
Melody says
Not just Europeans. As a baker, I always use weights. Especially for flour.
Jacki says
I have to agree. Please start putting the weights of the ingredients in your recipes. I really like both your videos and recipes but like using weights when baking.I’m in Canada so know both metric and imperial. Prefer metric only when baking bread:)
Jessica says
I agree. I’m from the US and prefer weighing, especially with sourdough and bread recipes. It’s so much more accurate and my recipes almost never flop when the ingredients are weighed.
Lisa says
Totally agree. I’ve made a list to go through and update all my recipes with weights. It may take a little while. So bare with me.
Maribeth says
My apologies if this has already been answered, but on the final 6-8 hour rise, can I safely leave the dough balls on the counter with the eggs and milk?
Lisa says
I used to never do this, but I have been doing it lately and it has been fine.
Miss Chardy says
I am on day 2 of making this loaf… I can’t wait… this is the first thing I will have made with my new starter. Just wondering what the dimensions are of your loaf tin. Thanks so much for all of your great content. I live on a remote cattle station over in Australia – 5 hours from town. I can’t wait to try so many of your sourdough recipes – thanks for keeping it simple – you motivated me to give it a go and didn’t over complicate things.
Dianne Johnson says
I’m a little confused on the 2 methods…The 2nd method seems quicker, doesn’t take 3 days to rise, just a day and a half. Am I correct or completely misreading??
Also…could I keep the little balls little and put them on a cookie sheet instead of loaf pans to make buns?
I’m new to bread baking so any help would be appreciated.
Debbie says
Which wheat berries did you grind for this? Did you use the bread flour & fresh ground flour?
Amelia says
This was my first time trying brioche and they came out amazing!!! Sooo light and fluffy, and melt in your mouth. I used all AP flour and they rose incredibly well. So happy to serve this for Easter dinner.
Brittany M says
THANK YOU for sharing! I only have AP flour so I was wondering!
Jessica says
What is the healthiest bread flour you have found that you use for your family?
Lisa says
I always use King Arthur Organic.
Diana says
Made it. Loooooved it. Thank you!!
stephanie says
what would be the baking time if i wanted to make burger buns?
Melody says
350-375 deg F
Trusty Steph says
I made this yesterday! Followed instructions to a T, but my loafs came out pretty flat (tasted amazing, though). Not sure if the loaf pans I used were a bit wider and higher than yours? Maybe they needed to rise longer after shaping? Though I had already let them sit for nearly 8 hours, which is a long proofing time as is. They did double in size, but did not rise much over the top of the loaf pan, and then they deflated slightly while baking.
Anyways, my husband was very impressed with the taste, especially since they didn’t look great.
Robin says
I live at 5000+ ft above sea level and had to adjust flour, baking temp and baking time when I began baking sourdough. I learned that if your loaf deflates while baking, either your gluten structure is insufficient to maintain the rise or you are baking too cool and too long. Time of year, and how dry or moist your local air is will also affect how much flour you need to use to maintain the structure of the gluten web in your loaves. While getting too anal about bread baking is discouraging, so is not understanding the science of bread baking and why a single recipe works for one person and not another. Geography and weather matter. Google is my friend when my baking flops.
Hélène says
I’m trying this with WW flour but Im doing 2c hard and 1c soft then the 1/2c white flour still.
I make 100% whole grain boules beautifully.
Hopefully I’ll remember to update later!
Julissa says
Helene, how did your version turn out?
Ali says
I wasn’t sure which attachment to use for the stand mixer, and what speed. I started with the paddle to mix everything together for 3 or 4 minutes, gradually building to speed 4, then switched to the dough hook. I found I had to keep increasing the speed to get the dough to gradually start pulling away from the sides as it was so sticky. I’m wondering what your recommended method is for kneading the dough with the stand mixer as you don’t mention it in the instructions. What did others do?
Melody says
I start with the paddle attachment and then after four minutes if it’s still not pulling into any kind of a ball, I will switch add a bit more flour until it does, then I go back to the dough hook. Once I put in the dough hook, I let it run for 8 minutes.
Crystal says
After step 3 (when it’s doubled) I’m I supposed to leave it like that in the fridge? I’m used to punching a dough down before resting it in fridge.
Tamsen Beasley says
Good question, I just tried this and punched it down….? We will see, about to go in oven
Kelsey says
So do we punch down before putting in the fridge or not? How did it turn Out for you
Lisa says
You do not have to. The “punch down” will happen during shaping.
Isabelle says
Can I bake this and freeze it? What wheat berries should I grind?
Mariah says
I’m not sure what I did wrong exactly but I kneaded the dough for 40+ minutes in a stand mixer and it still just looks like batter.
Melody says
The problem with doing flour by volume is that depending on the humidity and the dampness etc., you can measure out flour several different times and get several different weights. The Bakery standard is that one cup of flour is 4.5 ounces. That is always where I start. I’m doing this recipe today so we will see. You should never have to knead bread dough for 40 minutes. In the mixer, it takes even less time. So if after about four minutes, you still have a batter, add more flour until you get it looking like it does in the video.
Kathy says
I can’t believe how delicious this bread made my house smell! This is an easy recipe, and I’ve learned lessons from my first loaves to improve the next ones. For one, I need to either lower my oven temp to 400, lower my oven rack, or bake 18 minutes only (tops were dark). Also, I needed to let my stand mixer knead for at least 15-20 minutes for the dough to come together. I’ll also try to strengthen my starter a bit more. Just my adjustments- this is a great recipe!!
Jessica says
I’m new at sour dough, but so excited to try more recipes. When you have a recipe like this that makes 2 loaves can you freeze half?
Melody says
Since it’s just my husband that I know, I usually just make one loaf. However if you want to make two, shape one and freeze it and then wrap well until you’re ready to bake. When you’re ready to bake, put it in the fridge overnight, well covered, and let’s all. Then the next morning just take it out and let it raise for however long it takes to raise.
Andrea says
Is the bread flour a separate ingredient from the all purpose flour? It looks like but I added it in with the bread flour.
Morgan says
New to sourdough here! Would this recipe work with a gluten free sourdough starter?
Morgan says
New to sourdough here! Would this recipe work with a gluten free starter?
Kelsey says
These smell delicious! The recipe was easy to follow and we are excited to use these loaves for French toast. I have a question though- my dough stuck to the seran wrap and the parchment paper that I used to cover them. What do you recommend using to cover them for that last rise to avoid messing up the texture of the dough? Also mine turned out really dark. Is it possible I used too much egg wash, or could my oven be running hot? (That’s a problem I think I’m experiencing with other baking as well)
Lisa says
I find that lightweight wet tea towels work really well. It could be your oven running a bit hot. I have never experienced putting on too much egg wash.
LG says
Mine also turned really dark. I took mine out after 15 minutes or else they would’ve started to burn.
Carol says
this looks amazing but i am concerned about leaving this out for 6-8 hours with eggs and milk. can i put it in the refrigerator?
Lisa says
Yes you can, but it won’t have the same fermentation benefits.
Kate says
Hi Lisa!
I want to make this into hamburger buns. Should I just shape the dough into individual balls and bake them that way?
Also how would you recommend freezing the dough? There’s only two of us, so I don’t want to bake everything at once. Would it be best to freeze the dough once it’s about ready to go into the oven? Or bake half-way then freeze?
Thank you so much for your videos, I can’t wait to grow my skills for when we start our family soon 🙂
Melody says
I would freeze the dough unbaked. Shape, lay out on a parchment lined cookie sheet and flash freeze and then store in airtight bags. To bake, I take them out of the freezer the night before and put on a cookie sheet covered well with plastic wrap and let them thaw in the fridge overnight. Then I take out in the morning and let raise.
Rosa says
At which step would you add in something like raisins?
Lisa says
I would add it in the original mixing, toward the end of the kneading time.
Margo says
My sourdough brioche dough was super airy and bubbly before I put into the fridge during first rise and the second wise as well — I braided one and it lost all of its shape. The “balls” on the one in the loaf pan lost all shape as well. Just into bubbly blob. Any reason for this? I did “proof” in a warm kitchen during the hot part of the day in Humid Hawaii and wondering if it was just too much heat? It doubled in 2 hours vs the 6-8 hours recommended. Your dough looks less “airy”— help?!
Melody says
I always go by look. Not someone else’s timetable. The reason is that the warmth of where the dough is raising will make a difference. My house generally runs cool so it takes just a bit longer. Sounds like your dough over raised and then deflated.
Fay says
What’s the best substitute for butter? Olive oil or coconut oil or something else?
My dough was super sticky and looked nothing like the picture after it was baked.
Any ideas why that might be?
I used olive oil instead of butter and coconut milk instead of milk
Lisa says
Honestly I’m not sure. The olive oil will not work because the butter is still soft and not melted. I don’t think coconut would work either. May be better than olive oil though. My only other thought is possibly vegan butter (I’m guessing you’re dairy free?), never tried it, but it has the most similar consistency to real butter.
Melody says
You can substitute but remember it is the butter that gives brioche its richness and flavor. Personally, if I were going to leave out the butter I’d make a different kind of bread. That said, yes you can substitute olive oil for butter at a ratio of 3/4 the amount of olive oil to butter. So for example if your recipe calls for 8 Tablespoons of butter, you would only use 6 tablespoons of olive oil. That is probably why your dough is incredibly sticky. Yes you can substitute coconut milk for regular milk.
Deborah says
Has anyone tried freezing the cooked bread? I was thinking of making it ahead of Thanksgiving.
Lisa says
Bread freezes wonderfully, and would expect this bread to freeze just as well.
Taleen says
Thanks so much for this awesome recipe. Can you refrigerate the ready-to-bake dough for a few days like you do with your everyday sourdough loaf recipe? How about freezing after final rise before baking ( to save the second loaf for another time?)
Lisa says
I don’t see why not! It works with other doughs. It may work for freezing as well, I’ve never done it. I usually freeze my breads baked.
Melody says
When you say “cups of flour”, do you know what the weight of that flour is because I can measure out one cup and get 10 different results. I usually do my flour by weight and I normally go by the standard of 4.5 ounces of flour to a cup.
Lisa says
I normally do not weigh my recipes when I make them, but have in the past. This post may be helpful: https://www.farmhouseonboone.com/baking-conversion-chart
Andrea says
Can I use rye flour for this recipe,
Andrea says
if
you dont have bread flour what is the ratio of flour that can be used?
Callie says
I would just make it a 1:1 change out.
Yoly says
Hi Lisa! Love your recipes. First time making this. The video says to add 3.5C of bread flour but the recipe on the blog says 3C. Which one is it? Thanks!
Lisa says
Sorry about that. It’s 3 cups! The recipe cards will be right, because I can change and edit them as recipes evolve.
Teal says
I was super excited about the recipe but it was a bit disappointing. First the dough didn’t rise much the second time, I wonder if the first fermentation was too long? Anyway, the flavor in the end was not the typical brioche flavor but sour and I can’t taste the butter or milk at all. Is it because the bulk fermentation phase was too long? I had in the oven overnight but it’s about 65F in the kitchen now at night. What is the expected flavor profile? Sweet and buttery? I love brioche and really want this to work. I might try again if it’s something I did that messed it up.
Also I don’t have a mixer so just mixed by hand. In the end it became a very wet dough and very very sticky. Is that right?
Thanks so much!!
Lisa says
This recipe is actually very difficult without a stand mixer. The lack of rise was likely because the gluten wasn’t developed enough. It takes a good 15 minutes at a medium speed on the mixer for it to come together. Because of the fermentation, the taste is a bit different than yeasted brioche, but the texture is the same!
Deborah says
Would be helpful if the recipe specified unsalted butter instead of just having it in the notes. I jumped to the recipe and used salted butter before seeing the notes. Now I am worried my bread will be too salty 🙁
Lisa says
Sorry about that. Hopefully they still turned out for you.
Chris says
I gave up on having my dough come together and it still worked out. I just put it in the fridge for the night and shaped them in the morning. They rose fine and would have been great but 425 degrees for 25 min. was too. I checked on them at 23 min. and they were already too dark. So I will definitely adjust next time.
Lisa says
Sorry you had some issues. Sometimes the kneading takes a long time. Also the amount of flour may also need to be adjusted depending on the hydration of your starter.
Megan says
My loaf always turns out much darker than your photos. Should I bake it at a lower temperature or a shorter amount of time at 425°?
Lisa says
It could be a difference in temperature. Some ovens run hotter or cooler. I would try to bake at a slightly lower temperature next time.
Vanessa says
I just really enjoy your blog and recipes!! I was hook right away. The more I listened and thought “I wonder is she is a believer in the Lord? ” I love that you homeschool your children ♥ Thank you for your hard work and sharing all your amazing tips! I tried sourdough bread years ago and it was a flop. With a little bit of prayer and your blog I did it! I made my own started and I am loving the results! Thank you again! May God bless you and your family!
Lisa says
Thank you so much Vanessa! I am! So glad you’ve been able to successfully make bread! God bless your family as well.
Isabelle R. says
My brioches turned terrific 🤩🤤🤩
So proud of me.
This recipe is just perfect Lisa, thanks again for sharing 😘
Lisa says
Yay! That is wonderful.
Jacki says
Is there any way to adapt this recipe to metric? I use my scale when making bread.
Lisa says
I’ll be working on adding weights to the recipes slowly but surely!
Anonymous says
I have made this brioche quite a few times & it never disappoints. It is so yummy, especially as French toast.
Lisa says
That is great to hear! Thanks for sharing such a lovely review.
Jessica says
Could this be made using honey instead of sugar?
Lisa says
I have not tried it. It may make the dough to wet and need some type of adjusting if substituting honey.
tdchinges says
This sourdough brioche is stunning, thank you for your recipes that taught me how to make sourdough brioche
Layla says
Could this be used to make a king cake? They’re brioche, right?
Lisa says
I believe they are traditionally made from brioche. So I don’t see why not.
Lindsey B says
I’m typically the type who likes flour measured by weight, so when I tried this recipe the first time I was a little stressed about the “3 cups” and “1/2 cup” of flour. The first time I did the” scoop flour with a spoon and level method “, and it was a soupy mess even after 20+ minutes in the mixer, I ended up having to add some flour, and it did turn out delicious- but was a frustrating process! My second time, I scooped my measuring cup into my flour and shook it level- and it was a BREEZE after that! The dough came together so much easier. So if you’re wondering how to measure flour, scoop and shake level!
Lisa says
Thank you for sharing that. That is also how I do it. I’m sorry it was so stressful for you. I’m working on converting recipes to weight so eventually they will include those as well.
tdchinges says
I love to eat bread, like its fluffy and soft texture, I am really happy to see this recipe, I will follow your recipe to make it
Jacki says
I’m always surprised when bread recipes are in cups and not weight. I find it so much easier to weigh my ingredients. That being said, I have enjoyed your recipes. I’m making this bread tomorrow. Hopefully I measure correctly:). Thank you for your wonderful videos.
MT says
Can you convert this to weight measurements please? Especially starter and flour as different methods yield different weights. Thanks!
Lisa says
We are slowly working on updating all the bread recipes with weight measurements. But this should help https://www.farmhouseonboone.com/baking-conversion-chart
Tammy J Bradford says
Thank you I printed it out and I am going to add it to my recipe holder.
Deidre says
This sourdough brioche is AMAZING! It’s definitely a sloppy dough but time in the fridge made it manageable. We’ve made the rolls several times and also turned it into a cinnamon swirl bread. Heavenly for french toast! Thanks for a great recipe, have been wanting a SD brioche for ages. 🙂
Lisa says
So glad you enjoyed it!
Joy says
Never made a Brioche before so I can’t compare to anything. But this bread is DELICIOUS!!! Followed the recipe with a long ferment over night.
Lisa says
so glad you enjoyed it!
Wendy says
I came across your page today while searching for a sourdough recipe. I’ve made a half mixture. Was very skeptical about it coming together!!! Wow just wow! I think I’ll use this method for when I make focaccia now too since my dough is always too wet and difficult to handle.
Making my dough mid afternoon and will refrigerate overnight!
It’s very warm in Texas so anticipating it not taking too long to rise.
Lisa says
Glad you have found success with this recipe Wendy!
Michaela says
Beautiful and decadent! I made mine into hamburger buns. I baked mine at 350 F convection for 25 minutes and they were perfect.
Lisa says
That sounds amazing! Glad you enjoyed them.
Kris Benedict says
I cannot even express how absolutely perfect this turned out! I think I let mine proof longer, and the texture is so soft!
Like others I did have issues with the dough coming together, and I agree: do *not* add extra flour. My solution: turn yoyr mixer ALL the way up and let gluten stranding take over for a bit. No this will not make your dough too tough, this is quite literally the softest sourdough naturally leavened dough I have ever made! It will also firm up with the overnight fridge proof and be completely workable the next day for shaping.
I wish we could post pictures because it was amazing, but here is a link to the ones I baked today: https://m.facebook.com/story.php?story_fbid=pfbid0f9t2eUuCcKrn3VJ1ohPtapYWthKHkmFiwGWMjeUc1UYwbiDiT6P9G1XkX2B3f6QYl&id=100089918577955&mibextid=Nif5oz
Lisa says
That is so wonderful to hear! The bread looks beautiful!
Angela says
Trying new recipes with my sourdough. Trying this one out next.
Starla Walker says
Yum! Can’t wait to try this!
Paola says
What sourdough starter do you recommend? What does it mean feeding the sourdough?
Lisa says
I made my own. You can find out how to do that here: https://www.farmhouseonboone.com/make-sourdough-starter-scratch
You feed your sourdough starter flour and water 4-12 hours before starting a bread recipe. It needs to be super bubbly and active. This will ensure the bread will rise well.
KT says
If anyone reading this is new to breadmaking I wanted to offer some encouragement. I made this as my 2nd loaf of bread ever and it turned out amazing. It’s a great recipe! I didn’t even have bread flour. I used half einkorn/half all purpose flour. I made it by hand, no stand mixer! A word of caution, it’s a very wet dough, it’s really sticky.
If you’re trying to knead it by hand, I recommend looking up some techniques for kneading wet dough: look up “slap and fold”/French fold. It’s totally doable using that technique. a bench scraper is very helpful too. I recommend letting the dough rest for 30 mins after mixing the ingredients together, and then doing slap and folds. I did mine in sets (similar to sets of stretch and folds in other recipes). Do windowpane test to see if it’s kneaded enough.
I also made hamburger buns using this recipe! Bulk ferment for 6-8 hrs, put in fridge for a few hours. Then roll into balls on a sheet pan, cover, and do the 2nd rise for 1.5 hrs or until doubled. Egg wash. Then put in the oven at 350 for 15-20 mins. Hope this helps 🙂
Lisa says
Thank you so much for sharing your experience!
Carmen says
Hi Lisa!
I am making the brioche today, and would like to know if it is possible to save half of the dough in the fridge for a couple of days before dividing it and letting it rise to bake.
Love your blog and thank you!!!
Carmen
Lisa says
Yes! You would want to let it do the bulk rise and room temperature, shape, and then place it in the fridge for a few days.
Sarah Hardisty says
Is bread flour necessary or can it be all purpose only? Thank you!
Naomi says
Can I let this dough bulk rise overnight?
Lisa says
Yes
Tiffany says
Once the dough is combined, can you freeze for later? Thinking about making 2 batches of this at a time and possibly freezing one of them for later.
Lisa says
I have never tried freezing the dough. You can freeze already baked loaf. Bread freezes amazingly well.
Alison says
I am over the moon right now! Started this dough at 7 am yesterday…hot day and it sat out til 3 when I …at work remembered it needed to go into the fridge probably long ago! Messaged my husband to put it in fridge where it sat til 6 am following day because life got ahead of me….made the balls and it has been sitting rising and is beautiful! I am so excited to get it in the oven this afternoon! Thank you for such a great recipe!!
Lisa says
So glad! Can’t wait to hear how you liked them! Have a great weekend!
Nichole says
Lisa! I follow you on insta and apple podcasts. You put so much work and love in your family and recipes ❤️
kathy says
I made ot twice nd it didn’t come out either time. However I plan on making again. The first timenit didn’t rise very much. The second time it rose beautiful. I put it in the fridge over night and it sunk. I couldn’t get it to rise again. so I am doing something wrong. however I will make it again
Lisa says
I hope the next time turns out better! It could be due to your starter or temp during the rise. There are always so many factors when it comes to baking.