Sourdough Brioche
Target 55% hydration · loaf pan or brioche mold · bake at 375°F
Sourdough brioche is an enriched dough with high butter (40-60% of flour weight), high egg (3-4 eggs per 500g flour), and sugar. Hydration appears low (55%) because eggs provide most moisture — effective hydration including eggs is 70-75%. Slower ferment than lean doughs because fat inhibits yeast. Use a stiff levain (50% hydration) for cleanest flavor. Overnight cold retard is essential — develops flavor and allows the butter-laden dough to firm up for shaping.
- Hydration
- 55%
- Salt
- 1.80%
- Levain
- 20–30%
- Bulk @ 76°F
- 2.00h
- Proof @ 76°F
- 2.00h
- Bake temp
- 375°F
- Bake time
- 35m
- Vessel
- loaf pan or brioche mold
Flour mix
- bread flour — 100%
Technique
Stand mixer mandatory. Combine flour, eggs, levain, salt, sugar in mixer. Knead 5 min on medium. Gradually add softened butter 1 tbsp at a time over 10 min. Knead until window-pane. 2h bulk at 76°F with 2 folds. Shape into log, loaf pan, or braided brioche mold. Cold retard overnight (12-16h at 38°F). Bake from cold at 375°F until internal 195°F (~35 min). Egg wash before bake for shine.
Calculator pre-set to Sourdough Brioche's target (55%)
Adjust the slider for personal preference within the workable 50–60% range.
- Flour to add
- 450 g
- Water to add
- 225 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 785 g
- Effective hydration
- 55%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.