🍞 Sourdough Brioche Bread Made Without Yeast | Soft, Fluffy & Buttery Bread Recipe
Soft, buttery, and fluffy brioche bread made with sourdough starter
Chinese Mantou 馒头 | How to Make Steamed Buns
Sourdough Brioche Bread
Picnic season is just around the corner! Make your homemade sourdough Brioche bread and impress everyone with soft, buttery, and fluffy slices. All naturally leavened with sourdough instead of commercial yeast. Perfect for sandwiches, brunch, or sweet treats on your outdoor picnic spread!
Whether you’re a beginner or an experienced baker, this sourdough Brioche recipe is easy to follow and produces bakery-quality results without using commercial yeast.
What Is Sourdough Brioche
Sourdough Brioche is made using a natural sourdough starter instead of commercial yeast. This starter is a mix of wild yeast and beneficial bacteria that naturally ferment the dough. The result is a bread with:
Complex, slightly tangy flavor
Soft, airy texture that’s still slightly denser than yeast brioche
Longer shelf life, thanks to natural fermentation
Potential digestive benefits for some people
Sourdough Brioche requires longer fermentation times (often 8–12 hours or more) and a bit more technique, but the flavor payoff is worth it. It’s perfect for bakers looking for a gourmet, naturally leavened bread.
If you’re ready for a flavorful, naturally fermented brioche, give sourdough brioche a try—you’ll love the soft, slightly tangy loaf that stands out at breakfast or a picnic.
Scroll down to check out the ingredients needed for the Sourdough Brioche with step by step instructions!
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Sourdough Brioche
Sourdough Brioche Ingredients
Sweet Stiff Starter:
✿ 50 Grams Sourdough Starter
✿ 150 Grams Bread Flour
✿ 70 Milliliters Water
✿ 25 Grams Sugar
Dough:
✿ 400 Grams Bread Flour
✿ 70 Grams Sugar
✿ 8 Grams Salt
✿ 100 Grams Milk
✿ 3 Eggs
✿ 140 Grams Butter
✿ All The Stiff Starter
Sourdough Brioche INSTRUCTIONS | Click here for the recipe video
Make Stiff Starter
Knead Until A Dough Forms.
Make Dough
Rest for 3 Hours.
Shape Dough
Shape In Loaves.
Cool Down
Cool Completely Before Cutting.
Feed Starter
Mix your sourdough starter ingredients and knead until a smooth dough forms. Transfer the dough to a jar or bowl. Let it proof until it has fully peaked. This may take around 9½ hours, but timing varies depending on room temperature.
Make Dough
Attach a dough hook to your mixer. Mix the starter with the remaining ingredients on medium speed until well combined. Continue mixing until the dough reaches the windowpane stage: stretch a small piece of dough thinly, it should stretch without tearing. Transfer the dough to a greased bowl. Cover and let it bulk proof for 3 hours, or until slightly puffed.
Shape
Divide the dough into equal portions based on your desired brioche shape. Cover and rest for 15 minutes to relax the dough. Reshape each portion into its final shape (loaf, braid, or rolls). Place the shaped dough in greased loaf pans. Cover and allow to proof until doubled in size. Mine took about 5 hours, but this can vary with room temperature.
Bake
Preheat your oven to 350°F. Brush the loaves with egg wash for a shiny golden crust. Bake for 35–40 minutes, until the tops are golden brown and the bread sounds hollow when tapped.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ This recipe makes enough dough for 2 loaves.
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