Sourdough Brioche | How to make sourdough brioche by hand

[@GrantBakes]

Get the full written recipe here: grantbakes.com/poor-mans-sourdough-brioche-recipe/

[@nanaossaki5273]

Thank you a thousand times for your recipe!!! I've been trying sourdough brioche recipes for a while, and it never worked, my dough never rose, even though I've been making bread every week with it for 2 years, and it rises normally. I'm so happy, and the brioche is very good!!!! thank you so so much!

[@puidemare2337]

You are such a great teacher!! Simple, concise, to the point and no jibber jabbering nonsense. Looking forward to trying this!!

[@sarahb208]

This is my first time making sourdough brioche , I have made other brioche recipes before. But this is by far the best brioche recipe I have ever made , my family agrees. I’m so glad I made 2 batches of this. I am definitely making this recipe again it’s light fluffy, buttery and tasty.

[@Gizmosan10]

Thanks for your video! You didn't even need to make a stiff starter! That's a bonus, no extra step. I will try your recipe next time. Very good video btw.

[@Hpynurse64]

🎉 Finally a recipe that works. Thank you so much for sharing it. It came out sooo good.

[@n3ocl]

Very nice. Any recipe that uses a starter captures my attention. Excellent job presenting.

[@GrantBakes]

That’s a good philosophy, right there! I love a good naturally leavened starter 😊

[@Rye_d_baker]

I always bake brioche with yeast, but this time you gave me encouragement to try sourdough. Will try it soon. Thanks

[@GrantBakes]

Thanks for the comment, Ra’ed! Give it a go. I’m glad to give you the extra push of encouragement. Brioche with sourdough definitely is possible!

[@kknrae4484]

I am so grateful for you!! You make things so simple and I am able to go by your recipes since I don’t have a stand mixer! 😅

[@elvinafernandes]

I made this (and used a kitchen aid to mix as I’m a bit lazy) and woah!! I have brioche!!! And I used APF to save my bread flour for your sourdough recipe that I make 3 times a week. Thank you Grant, you have been instrumental in helping me kickstart my sourdough journey !

[@jujubee7351]

I plan on doing this also , how long did you mix for?

[@sareetawilliams6419]

I tried this recipe today and it came out amazing… thank you for sharing your recipe.

[@GrantBakes]

My pleasure 😊

[@carolprampero]

Thank you so much!!! Great recipe , the brioche came really nice 🙏🏽👍🏽👍🏽👍🏽

[@williamcoker4967]

You have the best bread chanel I have found

[@GrantBakes]

You are too kind!

[@mojsharhappy]

BTW, thanks so much for giving the stand mixer tips in the recipe! 🙏

[@GrantBakes]

No problem!

[@Homesteading.with.Shelby]

Tried out this recipe (started it yesterday) now anxiously awaiting the last rise before baking. I’m so glad you put the recipe up in grams, makes things so much easier!

[@GrantBakes]

Wonderful! How did it go?

[@Homesteading.with.Shelby]

@@GrantBakes Next time I’ll allow it to rise another hour at the end. I’m always worried I’m over proofing. Otherwise it went great!

[@GrantBakes]

@@Homesteading.with.Shelby Yeah that's hard to judge sometimes. I'm glad it went great other than that!

[@sirenashair]

I just made it and it was 🤌🏼 delicious, thank you for the recipe

[@zacharypanton-blair4972]

Amazing just made this God bless you.

[@GrantBakes]

Thanks!!

[@Diane.Bakes.Sourdough]

❤❤❤thanks so much for sharing!

[@maggiewhiteside4463]

wonderful video. you are my bread man

[@Marco-ho3cy]

Looks awesome. Thanks

[@sareetawilliams6419]

It’s beautiful… I have to try this recipe

[@mojsharhappy]

Oh, I'm making this tomorrow 100%!! 😋 Love your sourdough recipes!! 😃

[@GrantBakes]

Yes, do it!

[@melonygalarza6204]

Best brioche recipe

[@maty4187]

I have made this a dozen times without fail! Superb recipe. Good advice to measure the temperature, I had one of these turn out raw when I changed my dish.

[@GrantBakes]

Thanks for making this!

[@norhayatinasri6698]

Hi...your channel really nice with a good voice...i love all your reipe tq so much...🌹

[@jacquemeister9492]

Loving the sourdough bread videos and watching for more fermenting recipies. New to all of this but has helped in my health with food. Looking forward to more. Thanks!

[@br4653]

Can’t wait to try! Tried most of your recipes! Thank you!

[@GrantBakes]

Hope you enjoy!

[@wmarine92]

Delicious 🤤 ❤ making these this week. Thank you 😊

[@sueneo3989]

Very good. Looks delicious! Thank you for showing . Will try it out.

[@GrantBakes]

Great! Hope you like it.

[@joanncarr740]

Gd recipe looks gd easy recipe

[@NicolasEjzenberg]

Hello, thanks a lot for your recipe. I'm gonna try convert it to a vegan version and try it !

[@nisahahmad264]

Will definitely make tis as i luv ur sandwich loaf

[@GrantBakes]

Thanks!

[@dilyaramarsh7770]

Thanks, Grant!!! Going to try your recipe. I have made brioche with yeast, but not sourdough.

[@GrantBakes]

Give it a go!

[@saram421]

I just have a question why does it taste a bit sour and not like the ones sold at cafes? Should I put less of it in the next recipe? Thank you for your videos! I followed your starter video and perfected it then made my first ever brioche from this video! Your explanation is perfect and to the point 👏🏼

[@virtuousmountainwoman]

Just baked two loaves using your recipe 🎉❤

[@GrantBakes]

Thank you!

[@susanbeal4322]

Looks great!!! Thanks….. going to try soon!

[@GrantBakes]

Thanks, Susan! Can’t wait to hear how it goes for you.

[@crwood439]

Yum! I’m going to try this.

[@GrantBakes]

Please do! Thanks, Rose.

[@yeunjinkim8291]

Thank you for the recipe. Can I make less butter?

[@mariamvicente6004]

Hi! I’m making the brioche now, I added the second part of the butter and kneaded for about 15 minutes, but the dough still sticks to the counter, what should I do?

[@paolagarcia9775]

I’m excited to try this recipe for burger buns! Should I make any changes in temperature and time in oven?

[@jennyblancaflor]

I would love to know how to scale this recipe. Can i compute the ingredients weight to flour ratio?

[@cannontrodder]

Just discovered this channel and commented on the start to finish sourdough bread and am now checking out the back catalogue. My word, this channel is a gold mine!! Subbed, liked, notifications on. Dying to try this brioche recipe. Intrigued if a stand mixer can be used for the kneading stage? (although it looks like you'd get better results by hand)

[@727spider]

I made this over the weekend. It tasted good but it did not come out as soft as yours look. On the dense side for sure. This has always been my hurdle with Brioche in general even when using store bought yeast. Your recipe was really easy to follow. My dough rose/doubled in both proof times. Can you tell me roughly what you think happened? I know that’s a question you may not be able to answer.

[@GrantBakes]

The only things I can think of to make it softer/fluffier are the following: 1.) Make sure there is really good gluten development in the dough before you start adding the butter. So you may want to knead even longer before adding the butter to get the dough to pass the "window pane test" before butter is added. 2.) Let the dough bulk ferment and final proof even longer, pushing the fermentation time even further. I'm not sure what exactly happened in your case, but these are the two things I would try if I were you.

[@edud]

Would like to try this too. Will using strong white bread flour turn much different in terms of texture?

[@davidrl41]

Do you think this recipe would work for making brioche hamburger buns?

[@GrantBakes]

Yes! Just divide the dough into 10 or 12 pieces and shape them into balls. You can proof them and bake them just like any burger buns 👍🏼

[@gabrielaparada7307]

Can I use the mixer?

[@awoyakwo]

Hi! Thank you so much for the recipe! Would it work with lievito madre, how do you think?

[@GrantBakes]

Yes, I think it would work.

[@maryhowe483]

can you use a food processor

[@vdhorstmo]

This looks really great! Do you have any experience baking brioche with bakery cream filling? Our local grocery sells it during the holidays and my kids love it so much. Have no idea how I would make that.

[@vdhorstmo]

Oh it's called Chinois Brioche I jut looked it up.

[@vdhorstmo]

I did some research again, I think it would be through laminating an rolling. Will try your recipe!

[@GrantBakes]

I looked this up too - looks luxurious! I haven't made anything like it, but brioche is so versitile and good with so many fillings.

[@LeahBrooksJeremiahGardens]

Have you tried using this dough to make cinnamon rolls? It seems like it would be perfect for that!

[@loryowens3028]

Made the dough yesterday and about to make cinnamon rolls today, I'll update how they turned out.

[@jasonstoneman1999]

Thank you for the instruction!... The eggs gave me a 30 grams more ...egg... I pushed forward with the recipie and the dough slwas so sticky....sooooo sticky... the butter went into the dough no problem but even after 10 min of kneading it was sticking to the counter so badly....so what happens when the fresh eggs are more .. take out milk or add flour?

[@tanishacarpenter1672]

I followed this recipe exactly and ran into the same problem as well 🤔 kept adding flour to make it not so sticky haven’t cooked it yet but I hope I didn’t ruin it 😳🥺

[@siskawinoto]

Hello.. what is the temperature your your bulk fermentation? With that length of time that you recommended on the video, my brioche would be sour. I bulk it at 28C.

[@GrantBakes]

Mine is probably around 21C. You can go longer or shorter depending on how long it takes your dough to rise. Everything should move more quickly at 28°C.

[@siskawinoto]

@@GrantBakes Thank you. I did 28C for 2 hours and not much changed. At 21C, how many hours do you bulk? Also, how many hours for the final proof after shaping?

[@br4653]

Can I use AP flour for your sough dough recipes?

[@GrantBakes]

Yes you can! But, the lower protein might make it harder to develop gluten in some of the breads. Keep that in mind. That's why I prefer bread flour when I can find it.

[@Simple_and_natural]

Great recipe! Question how long you can keep the sourdough in the fridge without feeding?

[@jmlxvr]

7-10 days but basically it's salvageable unless you see mold

[@lindalavallee2874]

Anyone else make these? How did it come out?

[@elvinafernandes]

Hi Grant, I made this bread but my husband (who absolutely detests the sourdough taste), said it tasted very salty. Could I minimize the salt addition? And add more sugar maybe?

[@GrantBakes]

Yes, absolutely! I'm surprised it tasted too salty, but you could lower the salt to 7-8 grams if you want to, and use unsalted butter. That should still make good bread but contain less salt.

[@elvinafernandes]

That’s a good shout. Thank you. My starter is a rye starter, so maybe that’s why it’s so tangy as well

[@kimberlynandlal4166]

Can I use a stand mixer instead of my hands?

[@GrantBakes]

Yep!

[@zalehajaafar6390]

But still I can use my kitchen aid mixer right? 😊

[@GrantBakes]

Yes, you definitely can!

[@diodoubled]

So you proof the dough twice, but how does it not become overproofed? I mean, when you use normal yeast, it creates gases but not much acidity, whereas with a sourdough starter, especially a liquid one, it's very easy to destroy the gluten structure. Also, how did the second rise happen so much faster? Is it because the quantity of bacteria had already multiplied during the first rise? And if that's the case, how come the acidic bacteria didn't multiply as well?

[@donnarichey144]

Does this taste sour. I found I do not like sour? Thank you.

[@GrantBakes]

Not very sour at all.

[@tanishacarpenter1672]

What did I do wrong that it’s extremely sticky and looks nothing like your ball at 2.30 mins?

[@yurymol]

Ok, I'm cooking it :)

[@GrantBakes]

Awesome! Thanks for the comment.

[@vickilabriola1452]

Hi Grant, Can I make hamburger and hotdog buns with this recipe?

[@GrantBakes]

Yes! Shape then into smaller buns and proof & bake them on a sheet pan.

[@oshanemalcolm7191]

“One US stick” of Irish butter

[@GrantBakes]

Funny but true!