
Sourdough Brioche
The key to making brioche is to have a high content of butter. It’s so fragrant and delicious! One can eat it on its own without sandwich spread or jam. My boys happily wolfed down half a loaf as soon as I sliced it for breakfast!

Ingredient
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 260g
2 Fresh Large Eggs (Reserved 20g for egg wash)
Water 20g
Sugar 40g
Sea Salt 5g
Unsalted Butter 85g
Pearl Sugar (optional)
Method
In a stand mixer, add active levain/sourdough discard, bread flour, eggs, sugar, salt, and water into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes
Add butter in 3 batches, ensure the butter is well mixed before adding the next batch and knead until windowpane. Pause and stop along the way to scrap down the sides of the bowl, approx. 20-25 minutes
Cover with cloth and proof for 2.5-3 hours
Punch down the dough to deflate the air, divide accordingly, roll into a ball, and bench rest for 15 minutes
Shape and proof until it reaches 85% of the tin (11cm x 19.5cm x 10.5cm), approx. 2.5-3 hours (at room temp, 28-30°C)

Preheat oven at 170°C for 15 minutes
Lightly egg wash the dough surface
Sprinkle pearl sugar (optional)

Bake at 170°C for 30 minutes (oven setting varies, please observe and adjust accordingly)
Remove from tin and cool for at least 3 hours before slicing

Note
Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out