Making Brioche at Home with Sourdough Culture
Brioche is a sweet, soft and pillowy French bread. It’s also known as a Viennoiserie. What separates it from a regular bread is that it requires a lot more eggs and butter. It still has all the familiar ingredients—yeast, flour and butter—but you will need to proof it twice.
We’re going to use a preferment in this recipe. The preferment contains:
- 100g of sourdough start at 100% hydration
- 1 egg yolk
- 35g of strong flour
- 35g of water
- 15g of honey
Stir everything until it’s well combined and leave at room temperature for 12 hours or until you see signs of growth and fermentation.
The next day (or after 12 hours) to the preferment add 80g of water, 2 eggs, mix and then add 500g of flour, 200g of brown sugar and mix. Add 60g of melted butter and mix with your hands until combined. It will look very sticky and soft at this point. Place a cover over the bowl and leave for at least 2-4 hours to ensure the fermentation process kicks off.
Once the dough has doubled we’ll add 100g of water, 20g of salt, 650g of flour, 50g of sugar, 50g of melted butter, 4 egg yolks and 4 whole eggs.
Shape this into a ball and cover over night to let it rest and ferment. When shaping, dust the work surface and cut the dough into four segments, knead this until it becomes nice and smooth then roll it out flat and spread jam all over the top. Roll this up into a long log, twist two of these together and place into a baking dish.
Bake at 170°C for 40-50 minutes.
Brioche is great on its own, toasted with some extra butter or even made as French toast with fresh berries and maple syrup.