There’s something undeniably magical about transforming kitchen scraps into something spectacular. For bakers, sourdough discard often feels like culinary gold an ingredient that bridges the gap between waste and wonder. Enter Sourdough Discard Brioche, a rich and buttery bread that combines the tangy complexity of sourdough with the airy, tender crumb of a classic brioche. This is not just a bread; it’s a testament to the art of mindful baking, where nothing goes to waste, and every ingredient finds its place in the spotlight. If you’ve ever felt guilty about tossing out sourdough starter, this recipe is your redemption a way to elevate the humble discard into a loaf that is as luxurious as it is practical.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
James Beard
Imagine a bread that’s buttery, with just the right amount of sweetness, and the unmistakable depth of flavor that only sourdough can provide. Whether you’re a seasoned baker looking to explore new territories or a novice eager to impress, this Sourdough Discard Brioche is a perfect adventure. It’s a bread that begs to be shared, torn apart with friends over coffee or used to elevate your breakfast game to gourmet levels. With this recipe, you’ll discover how to turn something ordinary into the extraordinary, creating a loaf that’s both comforting and indulgent.
Why You’ll Love This Sourdough Discard Brioche Recipe
1. Waste Not, Want Not: If you’re tired of tossing out your sourdough discard, this recipe gives it a second life. The discard infuses the brioche with a subtle tang, enhancing its flavor without overwhelming the buttery richness.
2. Perfectly Buttery: Brioche is renowned for its buttery, tender crumb, and this version is no exception. The sourdough discard adds a unique twist, making the bread slightly more complex and sophisticated in taste.
3. Versatility at Its Best: Enjoy this brioche as a luxurious breakfast, perfect for French toast, or as an elegant accompaniment to your favorite savory dishes. It’s versatile enough to go from breakfast table to dinner party with ease.
4. A Touch of Sweetness: This brioche has just the right amount of sweetness, making it ideal for both sweet and savory applications. Imagine spreading it with homemade jam, or using it as the base for an exquisite bread pudding.
5. A Baking Adventure: If you love the process of baking, this recipe offers a delightful challenge. It’s an opportunity to refine your skills and create something truly special from scratch.
[rb_related]
How to Make Sourdough Discard Brioche
Ingredients
- For the Sponge:
- 1/2 cup sourdough discard
- 1/2 cup warm milk
- 1 tablespoon sugar
- 1/2 cup all-purpose flour
- For the Dough:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Detailed Instructions
Prepare the Sponge: In a mixing bowl, combine the sourdough discard, warm milk, sugar, and flour. Stir until smooth. Cover with a towel and let it sit in a warm place for 1 hour. The sponge should become bubbly and slightly puffy.
Mix the Dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Add the sponge and mix on low speed. Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Knead the Dough: Continue to mix on medium speed, gradually adding the softened butter, one tablespoon at a time. Knead the dough for about 10-15 minutes, or until it’s smooth and elastic. The dough should be soft but not sticky.
First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Shape the Dough: Once risen, punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into three equal pieces. Shape each piece into a ball and place them side by side in a greased loaf pan.
Second Rise: Cover the loaf pan with a towel and let it rise for another 1-2 hours, or until the dough has risen above the edges of the pan.
Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C).
Egg Wash: In a small bowl, whisk together the egg yolk and milk. Gently brush the top of the risen dough with the egg wash, which will give the brioche a beautiful golden-brown color when baked.
Bake: Bake the brioche in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top is browning too quickly, cover it loosely with aluminum foil.
Cool and Serve: Let the brioche cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips For Sourdough Discard Brioche
Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before you begin. This will help them incorporate more easily into the dough, leading to a smoother, more consistent texture.
Patience is Key: Brioche dough is rich and can take a bit longer to rise than other types of bread. Don’t rush the process. Allow the dough to rise fully in both the first and second rises to achieve that airy, tender crumb.
Don’t Overheat the Butter: When adding butter to the dough, make sure it’s soft but not melted. Melting the butter can change the consistency of the dough, making it too loose.
Proper Kneading: Brioche dough should be kneaded until it’s smooth and elastic. This could take up to 15 minutes in a stand mixer. The dough should pull away from the sides of the bowl but still be slightly tacky to the touch.
Cool Completely: Let the brioche cool completely before slicing. Cutting into warm bread can cause the crumb to become gummy and lose its light, airy texture.
Bread is the king of the table and all else is merely the court that surrounds the king.
Louis Bromfield
Recipe FAQ
Can I make this recipe without a stand mixer?
Yes, but be prepared for an arm workout. Kneading brioche dough by hand can be labor-intensive, but it’s definitely possible. Just make sure to knead until the dough is smooth and elastic.
How long can I store the brioche?
Brioche is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months. Thaw it at room temperature and reheat in the oven for best results.
Can I use salted butter instead of unsalted?
If you use salted butter, reduce the amount of salt in the dough to 1/4 teaspoon. However, unsalted butter is preferred for better control over the salt content.
What can I do with leftover brioche?
Leftover brioche makes excellent French toast, bread pudding, or even croutons for salads. Its rich, buttery flavor pairs well with both sweet and savory dishes.
Why is my dough too sticky to handle?
Brioche dough is naturally sticky due to its high butter content. If it’s too sticky, try adding a tablespoon of flour at a time until it’s manageable, but be careful not to add too much. A sticky dough usually results in a tender crumb.
Sourdough Discard Brioche: A Rich and Buttery Bread
Equipment
- Stand mixer with dough hook,
- large mixing bowl,
- loaf pan,
- pastry brush
Ingredients
- For the Sponge:
- o 1/2 cup sourdough discard
- o 1/2 cup warm milk
- o 1 tablespoon sugar
- o 1/2 cup all-purpose flour
- For the Dough:
- o 3 cups all-purpose flour
- o 1/4 cup sugar
- o 1 teaspoon salt
- o 4 large eggs room temperature
- o 1/2 cup unsalted butter softened
- o 1 tablespoon vanilla extract
- For the Egg Wash:
- o 1 egg yolk
- o 1 tablespoon milk
Instructions
- Prepare the Sponge: In a mixing bowl, combine the sourdough discard, warm milk, sugar, and flour. Stir until smooth. Cover with a towel and let it sit in a warm place for 1 hour. The sponge should become bubbly and slightly puffy.
- Mix the Dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Add the sponge and mix on low speed. Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Knead the Dough: Continue to mix on medium speed, gradually adding the softened butter, one tablespoon at a time. Knead the dough for about 10-15 minutes, or until it’s smooth and elastic. The dough should be soft but not sticky.
- First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Dough: Once risen, punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into three equal pieces. Shape each piece into a ball and place them side by side in a greased loaf pan.
- Second Rise: Cover the loaf pan with a towel and let it rise for another 1-2 hours, or until the dough has risen above the edges of the pan.
- Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C).
- Egg Wash: In a small bowl, whisk together the egg yolk and milk. Gently brush the top of the risen dough with the egg wash, which will give the brioche a beautiful golden-brown color when baked.
- Bake: Bake the brioche in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top is browning too quickly, cover it loosely with aluminum foil.
- Cool and Serve: Let the brioche cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Let me know!
Did you find this post helpful? By leaving a star rating and share, it will help others find my recipes.