Sourdough Brioche Loaf

If you’ve never had a sourdough brioche loaf before, you’re in for a treat. This is the kind of recipe that feels luxurious yet homestyle. Soft, buttery, slightly sweet, and enriched with eggs, this loaf is everything a perfect brioche should be—but with a tangy sourdough twist that makes it even more special.

This sourdough brioche is perfect for French toast, bread pudding, gourmet grilled cheese, or just enjoying warm with a pat of butter. And while it might sound fancy, it’s surprisingly approachable—especially if you’re already familiar with sourdough baking.

Let’s take it from the top, shall we?

Why You’ll Love This Sourdough Brioche

• Buttery and rich: Made with eggs, milk, and a good amount of butter.

• Naturally leavened: No commercial yeast here!

• Soft crumb: The texture is like a pillow.

• Versatile: Use it in both sweet and savory dishes.

• Make-ahead friendly: It proofs slowly in the fridge overnight, so you can bake it fresh in the morning.

Ingredients You’ll Need

Here’s what you’ll need to make this loaf:

• Active sourdough starter (100% hydration)

• All-purpose flour

• Bread flour

• Whole milk

• Large eggs

• Granulated sugar

• Salt

• Unsalted butter

Tools

• Stand mixer (highly recommended)

• Mixing bowls

• Dough scraper

• Loaf pan (9x5” works well)

• Kitchen scale (for best accuracy)

• Plastic wrap or reusable cover

Sample Timeline (for reference)

• Day 1 Morning: Feed your starter

• Day 1 Evening: Mix dough, bulk ferment, refrigerate overnight

• Day 2 Morning: Shape, proof, bake

How to Make Sourdough Brioche Loaf

Step 1: Feed Your Starter

Make sure your starter is active and bubbly. You want it at its peak, so feed it about 4-6 hours before you plan to use it.

Step 2: Mix the Dough

In the bowl of a stand mixer, combine:

• 100g active sourdough starter

• 500g flour (300g bread flour, 200g all-purpose flour)

• 50g sugar

• 10g salt

• 200g whole milk (room temp)

• 4 large eggs (about 200g)

Mix on low speed using the dough hook attachment until a shaggy dough forms. Then, increase to medium speed and mix for 5-7 minutes until the dough starts to come together and looks smooth.

Now, add the butter—one tablespoon at a time:

• 150g unsalted butter, softened

Mix thoroughly between each addition. This can take 10-15 minutes, so be patient. You’ll know it’s ready when the dough is glossy, elastic, and pulls away from the sides of the bowl.

Step 3: Bulk Ferment

Transfer the dough to a clean, lightly greased bowl. Cover and let it rise at room temperature for 4-6 hours, doing stretch and folds every 30-45 minutes for the first 2 hours.

After that, cover the bowl tightly and refrigerate overnight.

Step 4: Shape and Final Proof

The next morning, take your dough out and let it sit at room temperature for 1 hour.

Turn it onto a lightly floured surface and divide into 4 equal pieces. Roll each into a tight ball, then arrange the dough balls into a greased loaf pan.

Cover and let proof for 4-6 hours, or until the dough has puffed significantly and passes the "poke test" (a gently pressed finger indentation springs back slowly).

Step 5: Bake

Preheat your oven to 375°F (190°C).

Brush the loaf with a beaten egg for a shiny golden crust.

Bake for 40-45 minutes, tenting with foil halfway through if the top is browning too quickly. It’s done when the internal temp hits 190-195°F (88-90°C).

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success

• Don’t rush the butter: Incorporate it slowly for the best texture.

• Chill overnight: The fridge proof makes shaping easier and improves flavor.

• Use a scale: Especially with enriched doughs, accuracy matters.

• Let it cool: Cutting too early leads to a gummy interior.

Serving Ideas

• French toast with berries and cream

• Grilled cheese with sharp cheddar

• Toasted with butter and jam

• Sliced for bread pudding

• Brioche cinnamon rolls (use the same dough!)

Storage

Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze—it toasts beautifully from frozen.

Variations

• Lemon zest + honey for a sweet, floral loaf

• Everything bagel topping for a savory twist

• Cinnamon swirl for a morning bread

• Chocolate chips folded in before shaping

Final Thoughts

This sourdough brioche loaf is pure magic. It’s rich, deeply flavorful, and just the right balance of sweet and savory. Once you bake it, you’ll never look at regular brioche the same way again.

Make it for a holiday brunch, gift it to a friend, or just treat yourself to a truly special loaf of bread. Happy baking!