France · enriched

Sourdough Brioche

Target 55% hydration · loaf pan or brioche mold · bake at 375°F

Share on X

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

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.

Open 55% hydration guide →

Related references on this site

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

  • Digital kitchen scale (0.1 g)

    Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.

    View on Amazon →
  • Dutch oven / combo cooker

    Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.

    View on Amazon →
  • Banneton proofing basket

    Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.

    View on Amazon →
  • Bread lame + bench scraper

    A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.

    View on Amazon →
  • High-protein bread flour

    The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.

    View on Amazon →
  • Danish dough whisk

    Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.

    View on Amazon →
🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

Start a free Audible trial →

As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.

Gear guides — what actually matters