You love the idea of a rich, buttery brioche that also carries the tang of sourdough, but you’re not sure how to combine both without a soggy crumb or a dense loaf. This guide shows you exactly how to make sourdough brioche that’s buttery and rich, with clear timings and simple techniques you can follow right now. You’ll learn ingredients, shaping, proofing, and baking tips so your loaf is soft, flaky, and full of flavor.
Follow these steps and you’ll turn your active starter into a celebratory loaf that keeps well and looks pin-worthy.
What You’ll Need (Ingredients + Tools)
Ingredients:
- 500g bread flour
- 120g active 100% hydration sourdough starter
- 250g whole eggs (about 5 large eggs), room temperature
- 200g unsalted butter, softened and cubed
- 60g sugar
- 10g fine sea salt
- 30–60g whole milk (adjust for dough texture)
Tools:
- Stand mixer or strong hands
- Dough scraper, scale, loaf pan or brioche tin
- Plastic wrap, bench knife
Tip: Use a starter that’s been fed and bubbly 4–8 hours before mixing. For a milder tang, feed your starter 2–4 hours earlier.
Preparing Your Ingredients
- Bring butter and eggs to room temperature; cold butter won’t incorporate well.
- Weigh everything precisely; brioche is sensitive to hydration.
- If your starter is very active, reduce room rise time later by chilling.
Quick tip: If short on time, soften butter gently in warm water bath for 10–15 minutes instead of leaving it out.
Step-by-Step Instructions for How to Make Sourdough Brioche That’s Buttery and Rich
Mix and autolyse (15–20 minutes)
- Combine 500g flour, 60g sugar, and 30–60g milk with 120g starter and 250g eggs.
- Mix until shaggy, then rest 15–20 minutes.
Knead and butter incorporation (15–25 minutes)
- Mix on low for 5–7 minutes, then add 10g salt.
- Gradually add cubed 200g butter, incorporating a little at a time.
- Continue until dough is smooth and shiny. This can take 10–15 minutes in a mixer.
Bulk ferment and folds (2–3 hours at room temp)
- Let dough rise until slightly puffy, doing 2 gentle stretch-and-folds every 30 minutes.
- If dough gets too warm, chill for 30–60 minutes.
Shape and cold proof (overnight)
- Shape into loaves or braid. Place in greased tin.
- Chill in fridge 8–14 hours—this improves flavor and makes slicing neat.
Bake (25–35 minutes)
- Bake at 190°C / 375°F for 25–35 minutes until deep golden.
- For a glossy top, brush with egg wash before baking.
Warning: Overworking the dough after butter addition can make it greasy. Stop mixing when dough is smooth and elastic.
Troubleshooting, Serving, and Storage Tips
- Common issues:
- Dense crumb: starter not active or under-kneaded. Check starter strength and knead until elastic.
- Butter leaking: butter too soft or dough too warm. Chill briefly then resume.
- Serving:
- Slice warm with honey or softened butter.
- Make French toast the next day for best results.
- Storage:
- Store wrapped at room temp up to 2 days, refrigerated up to 5 days.
- Freeze sliced for up to 2 months; thaw at room temp.
Make-ahead shortcut: Shape and freeze unbaked loaves. Thaw overnight in fridge, then proof and bake.
Your loaf will be rich, buttery, and carry a pleasant sourdough tang when you follow these steps. You just learned how to make sourdough brioche that’s buttery and rich, plus how to troubleshoot common problems and store your loaf. Ready to taste the first slice? Pin this guide for your next bake, save it for later, and tell me — which tip will you try first?