This Sourdough Discard Brioche Bread is buttery, soft, fluffy, and almost melts in your mouth. This loaf comes out of the oven smelling incredible, and be ready for a great oven spring! This recipe can be made overnight or same-day, but there is some special equipment needed (a stand mixer), and I do not recommend this recipe for a novice baker as it requires some intermediate techniques.
Looking for other brioche recipes? Try these Sourdough Discard Brioche Rolls, too!
Why you'll love this recipe
- This brioche bread smells delicious and is buttery, soft, and fluffy. It's perfect for sweet or savory sandwiches, toasts, and more.
- Brioche can be made same-day or overnight, so you can adjust with your schedule.
- You might like this Easy Sourdough Bread, too!
- This recipe is made with sourdough discard, but you can easily modify to use active sourdough starter (and no added yeast) if you prefer.
- Looking for other sourdough discard bread recipes? Try this Sourdough Discard Sandwich Bread, Sourdough Discard Whole Wheat Sandwich Bread, and this Easy Sourdough Discard Bread.
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Ingredients
There are only a few key ingredients you'll need to bring this brioche bread together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Butter: It's important that the butter is softened to room temperature so that it will incorporate into the dough correctly. I like to leave my butter on the countertop overnight if I know I'm going to be making brioche in the morning!
- Eggs: It's also important that the eggs are room temperature for this recipe.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (150g). You will also need to increase the rise times.
- Try add-ins - Mixing in something like raisins or chocolate chips would be delicious! Add these kinds of inclusions after your dough has passed the windowpane test and before you set it in the bowl for the first rise. Try ½ cup inclusions.
- This brioche bread would be delicious for Sourdough French Toast or this Sourdough French Toast Casserole, too.
- You can also make Sourdough Discard Brioche Rolls!
How to Make Sourdough Discard Brioche Bread
This is a recipe that requires patience - none of the mixing or kneading will happen quickly! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix together all the ingredients except for the butter in a stand mixer fitted with a dough hook attachment. Knead on medium-high speed until the dough comes together. It's ok if it looks a little dry or rough here.
- Step 2: Add the softened butter 1 Tablespoon at a time, letting it incorporate into the dough fully before adding more. This step will take 10-12 minutes to complete.
- Step 3: Knead the dough for an additional 5-7 minutes. The dough should pass the windowpane test to show that the gluten has developed appropriately.
- Step 4: Complete a few stretch and folds, then gather your dough to create surface tension, and return it to the bowl. Cover and let rise for 2-4 hours, until doubled in size.
- Step 5: The dough will be puffy and doubled in size after the first rise.
- Step 6: Divide the dough into 8 equal-sized pieces using a kitchen scale.
- Step 7: Shape the dough into a ball in the palm of your hand, using one hand for friction.
- Step 8: Place each dough ball into a buttered 9x5-inch baking pan, seam-side down. Cover and let rise for 60-90 minutes until puffy and just reaching the top of the pan.
- Step 9: Brush the dough with egg wash.
- Step 10: Bake until golden brown. The internal temperature of the bread should reach 190℉. Let the loaf cool fully (at least an hour), then slice and serve.
Expert Baking Tips
- Use metric measurements for at least the flour and sourdough discard. These are two ingredients where there can be a huge variation in using cups vs. metric measurements. Using a kitchen scale for metric measurements for at least these two ingredients will set you on the right path!
- Make sure your ingredients are at room temperature (except for the warm milk). The eggs, butter, and sourdough discard should all be room temperature (if they're cold, this will slow down your rise time).
- Let the dough rise in a warm place. Since the fat content in this dough is so high, it hinders the rising proces. It's crucial that your dough is in a warm place to rise appropriately.
- Don't be afraid to pivot! If you let the dough rise for a while and it looks like nothing is happening, adjust and find a warmer spot (like inside your oven with the light on)!
- Expect a big oven spring. During the second rise, the dough should come just to the top of the baking pan. Don't let it go further - there is still a big oven spring to come, and you don't want the loaf to get out of control!
- Looking for other sweet bread recipes? Try this Sourdough Discard Cinnamon Raisin Bread and these Sourdough Discard Hot Cross Buns, too.
Common Brioche Challenges
Below are a few common challenges when making brioche, and how to tackle them.
- My dough seems too wet. While the stand mixer is kneading the dough, be patient as the butter incorporates. The dough should be wrapping around the dough hook, hitting or slapping the sides of the bowl, and "pulling" the butter in.
- When the dough has been kneaded long enough, it will pass the windowpane test. You should be able to stretch the dough such that light passes through it without the dough tearing. You'll also be able to pull the dough out of the bowl in one piece (rather than having to scoop it out with it sticking to the bowl).
- If in doubt, keep kneading longer! The gluten structure will develop and help this dough hold together!
- My dough is not rising. The rise time will vary greatly depending on the room temperature. Your dough may rise in under 2 hours, or it may take up to 4 hours. Dough should not be left to rise at room temperature for more than 4 hours.
- After about an hour, you should be seeing some rise in your dough. If you are not, now is the time to pivot! Find a warmer place for your dough to rise. This might be:
- A warmer spot in your kitchen or house, perhaps near a window.
- In the oven with the light turned on (oven is not on / heating).
- On top of the stove while the oven is on / you're doing other stovetop cooking.
- After about an hour, you should be seeing some rise in your dough. If you are not, now is the time to pivot! Find a warmer place for your dough to rise. This might be:
How to Make an Overnight Brioche Bread
To make an overnight brioche bread, follow the directions below through step 6. Once you have made your dough, let it rise for about an hour at room temperature (you want to see some rising activity here). Then, place the dough in the refrigerator to rise overnight (8-12 hours).
The next day, let the dough come to room temperature (this will take about an hour), and continue with the recipe at steps 7 and 8 (shaping the loaf).
Storage
Room Temperature Storage: If you plan to eat this loaf within a few days, store it in a paper bag or bread box at room temperature. Reheat in the microwave for 30 seconds to make it warm and soft again, if needed.
Freezer Storage: Once the loaf has cooled fully, transfer it to an airtight container or freezer-safe bag and freeze for up to 3 months. You can freeze individual slices, or the full loaf.
- To reheat individual slices: Reheat individual slices in the microwave for 30-60 seconds (no need to let them thaw).
- To reheat the whole loaf: Let the loaf thaw at room temperature. Brush with melted butter (optional), then reheat in the oven at 350℉ for 5-10 minutes.
Recipe FAQs
Are your metric measurements accurate, or are they auto-populated?
They're accurate! I use the metric measurements for my own baking, especially with the flour and sourdough discard, so I recommend you do the same! There can be such a huge variation in cups measurements, particularly for those two ingredients.
Do I need a stand mixer to make this recipe?
Yes. This is not a recipe I recommend making without a stand mixer.
Why is my dough not rising?
Try moving your dough to a warmer place. This might be in the oven with the light turned on, or on top of the stovetop while the oven is heated (or you're doing other cooking). The temperature is going to make a huge difference in rise time.
Can I use active dry instead of instant yeast?
No, for this recipe, it will not work. Active dry yeast needs to be bloomed on warm liquid before it's added to the recipe. In this case, there is not enough added liquid to do so. You'll need to use instant yeast to make these brioche rolls.
More Sourdough Discard Bread Recipes
If you tried this Sourdough Discard Brioche Bread or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Brioche Bread
A recipe for a buttery, soft, fluffy, and melt-in-your-mouth brioche bread. This loaf is great for making sweet or savory sandwiches, toasts, and more!
Ingredients
- 3 Tablespoons milk non-dairy or regular dairy, warmed to 110℉
- 2 ¼ cups bread flour
- 3 Tablespoons granulated sugar
- 1 ¼ teaspoons instant yeast
- 1 ¼ teaspoons kosher salt
- 150 grams sourdough discard unfed, at room temperature
- 2 eggs room temperature
- 1 egg yolk room temperature
- 10 Tablespoons unsalted butter softened
- 1 egg + 1 Tablespoon water for egg wash
Instructions
- In the bowl of a stand mixer* fitted with a dough hook, combine all ingredients except the butter (milk through eggs). Mix on medium speed until combined. Increase speed to medium-high and mix for 2-3 minutes until a rough dough forms. It may look dry, but resist adding additional liquid at this point.
- With the mixer running on medium speed, gradually add the softened butter 1 Tablespoon at a time, beating until combined before adding the next Tablespoon of butter. After the first 2-3 adds of butter, the dough will become smoother and wrap itself around the dough hook, slapping the sides of the bowl and pulling the butter into itself.It will take approximately 10-12 minutes to add all of the butter, mixing between each add.
- Continue to beat on medium-high speed for about 5-7 minutes, until the dough passes the windowpane test.The dough should be shiny and feel smooth and silky. When you stretch a small piece of dough, it should stretch to the point that light can pass through it without the dough ripping.
- Transfer the dough to a clean work surface. Gather the dough from an outside edge, pull up, and fold over into the center. Make your way around the dough in a circle, repeating these stretch and folds, until the dough feels sturdier (about 4-5 folds).
- Turn the dough over so the seam side is down on the countertop. Cup your hands around the dough, and gently pull the loaf towards yourself, letting the dough seam drag on the countertop to create surface tension. Rotate the dough and repeat, slowly tightening the surface of the dough. Repeat until you can easily pick up the dough ball (about 5-6 pulls).
- Return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2-4 hours (see notes).
- Grease a 9x5-inch baking pan. Set aside.
- Transfer the dough to a clean work surface and divide into 8 equal-sized pieces (I recommend using a kitchen scale to measure your whole dough, then divide that number by 8). For me, each roll was about 102g each.Using one hand for friction, roll each piece of dough into a ball in your palm, creating surface tension with one hand and the seam against your other palm. Place the rolls into your prepared pan, creating a zigzag, and placing the seam-side down. This will be a tight fit. Cover with plastic wrap and let rise for 60-90 minutes until puffed and the dough rises to the edge of the pan (see notes re: rise time).
- Preheat the oven to 375℉.
- Whisk together one egg with 1 Tablespoon of water and lightly brush the egg wash on the dough. Bake for 30-35 minutes until shiny and golden brown. The internal temperature of the bread should reach 190℉.
- Let the loaf cool for a few minutes in the pan, then transfer to a cooling rack to cool fully (at least an hour) before slicing.
Video
Notes
1 serving = 1 slice.
*You do need a stand mixer to make this recipe. I do not recommend trying to make this with a hand-held mixer, or kneading by hand.
A note on rise time: This dough likes to be in a very warm area for rising. I highly recommend a dough-proofing mat / box (or a seed-sprouting mat). If you aren't seeing any rise after 45 minutes, it's time to pivot! Move your dough to a warmer location. This could be:
- A warmer location in your kitchen / house.
- In the oven with the light on (oven is not on / heating).
- On top of the stove while the oven is on / warming, or you're doing other stovetop cooking.
Nutrition
Calories: 164kcalCarbohydrates: 17gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 62mgSodium: 197mgPotassium: 46mgFiber: 1gSugar: 2gVitamin A: 284IUVitamin C: 0.003mgCalcium: 15mgIron: 0.4mg
Tried this recipe?Leave a comment below and tag @thisjess.cooks on social!
Gina I says
Fabulous!! Your step by step instructions were spot on and made this recipe a breeze. I let them rise way too much in the pan, and it still turned out delicious and a perfect soft and buttery texture. I did put foil over the top of the loaf during baking because the top achieved the deep golden brown color after 15 minutes. I’ll definitely make this again. Thanks Jess!
Jessica Vogl says
Thanks, Gina! So glad to hear this worked out for you! The oven spring on this one is no joke 🙂
Jessica Vogl says
Sooo delicious and rich! Love this for sweet or savory sandwiches (or an insanely good French toast!).
Gwyn Turner says
This is my first review on a recipe. I had to let you know that my loaves came out perfect! The dough was so silky smooth. Loved it! My boyfriend also feels it will make amazing french toast. We'll have to try yhat soon. Thank you for sharing a simple & delicious recipe that anyone can make.♡
Jessica Vogl says
This makes me so happy! Thank you for sharing!