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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!


  • 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)


  • 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


  • 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

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