How to Make Your own French Sourdough Butter Brioche
Butter, butter and more butter! This French butter brioche with sourdough definitely lives up to its name. It contains 50 per cent butter (200g per 400g flour). This gives the brioche a delicate flavour and a soft, fine-pored crumb.
Ingredients
- 400 g wheat flour bread flour (or type 550)
- 200 g water lukewarm
- 50 g sugar
- 40 g sourdough starter
- 1 egg
- 200 g butter soft
Instructions
- For the dough, mix the flour, water, sugar, sourdough and egg. Gradually add the softened butter until it has combined with the rest of the dough.
- Cover the dough and leave to rest for about two hours at room temperature and then place in the fridge for two hours. This should make the dough firmer and easier to shape.
- Divide the dough into four equal parts, shape into rolls, roll out the dough flat with a rolling pin* and roll up into a swirl. Place the four swirls next to each other in a greased loaf tin*.
Preparation in a single day
- Cover the loaf tin and leave to rest for six to eight hours, depending on the room temperature.
- Preheat the oven with a steam tray consisting of a stainless steel oven dish* and lava stones* to 200 °C convection.
- Brush the surface of the brioche with milk or egg yolk.
- Bake for 20 minutes with steam at 200 °C, then reduce the baking temperature to 170 °C and finish baking for 20 minutes without steam.
- Leave to cool in the tin for at least one hour, then carefully remove from the tin.
Preparation overnight
- Cover the loaf tin and leave to rest at room temperature for about two hours.
- Place in the fridge overnight.
- Preheat the oven with a steam tray consisting of a stainless steel oven dish* and lava stones* to 200 °C convection.
- Brush the surface of the brioche with milk or egg yolk.
- Bake for 20 minutes with steam at 200 °C, then reduce the baking temperature to 170 °C and finish baking for 20 minutes without steam.
- Leave the butter brioche to cool in the tin* for at least an hour, then carefully remove from the tin.