Brioche Bread – Fluffy & Light
Brioche (Old Dough Method) – Soft, Light & Less Rich
This Brioche recipe offers all the softness and beauty of classic French brioche—but with a lighter touch. Made using the old dough method, it delivers wonderful flavour and structure with less butter and eggs than traditional versions. If you’ve ever found classic brioche too rich or greasy, this loaf is the perfect alternative.
What Makes This Brioche Different?
Traditional brioche is rich, buttery, and egg-heavy—almost like a pastry. While it’s undeniably indulgent, it can sometimes feel too heavy for everyday eating. This version is:
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✅ Lighter in fat but still soft and pillowy
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✅ Easier to digest with a tender, airy crumb
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✅ Naturally more flavourful thanks to the old dough method
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✅ Great for breakfast toast, French toast, or even savoury pairings
This recipe keeps the spirit of brioche—fluffy, soft, slightly sweet—but with a lighter profile that makes it suitable for everyday enjoyment.
What is the Old Dough Method?
The old dough method (also called pâte fermentée) involves incorporating a small amount of pre-fermented dough into a fresh batch. Here's why it’s beneficial:
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Improves flavour with mild sour notes and deeper aroma
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Strengthens gluten for a better rise and open crumb
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Helps the dough ferment more efficiently
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Naturally enhances shelf life
I prepare my old dough from scratch a few hours before or the night prior—it’s simple, and the results are well worth the extra step. Please visit "BREAD MAKING METHODS" if you like to understand more about this method.
How This Brioche Compares to the Classic Version
Traditional brioche is famously rich, often made with large amounts of butter and eggs—sometimes up to 50% of the flour weight in butter alone. The result is a decadent, almost cake-like bread with a deeply buttery flavour and soft crumb. While it’s delicious, this richness can make classic brioche feel heavy and not something you’d eat every day.
In contrast, my version is a lighter take on brioche. It still has that unmistakable soft, fluffy texture and gentle sweetness, but with significantly less butter and fewer eggs. The result is a more balanced bread that’s easier on the palate and more versatile. Thanks to the old dough method, you won’t miss the richness—the flavour is complex, slightly tangy, and naturally aromatic. This brioche keeps well for several days and makes an excellent option for toast, sandwiches, or even French toast without feeling overly indulgent.
How To Make Soft & Fluffy Brioche Bread
Ingredients You'll Need (Yields: 1 Loaf)
Step-By-Step Instructions
- Old Dough
- Combine water/milk, yeast and sugar in a bowl of stand mixer. Then add in bread flour and slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Turn on the machine and mix with paddle attachment until become a soft dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C – 30C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 36 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Main Dough:
- Put all ingredients (except butter) into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 12 - 15 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
- Shaping:
- Transfer the dough to a clean floured surface then divide into 3 or 4 equal portions that you like. Form each portion into a ball. Flatten with rolling pin. Roll each dough like a swiss roll into into a rope about 12" long.
- Please watch the video how to braid 4 strands bread.
- Place braided brioche in a loaf pan.
- Let the dough rise for 45 - 60 minutes or till 90% - 100% of the size, above the rim of the pan.
- To bake:
- Preheat oven at 180C - 190C (top & bottom heat) or 160C - 170C (fan-forced) for about 15 minutes before baking.
- Brush with egg wash.
- Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
Old Dough
Main Dough
Baking Tips
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
How to Store Brioche
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At room temperature: Store in an airtight container for up to 3 days.
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Freeze for later: Slice or portion rolls and store in freezer-safe bags.
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To refresh: Toast or warm slightly to bring back softness.
FAQs
Is this brioche sweet or savoury?
It’s lightly sweet—perfect for both sweet and savoury toppings.
Can I add fillings or toppings?
Yes! Try chocolate chips, dried fruits, or seeds for variety.
What’s the best flour to use?
Bread flour especially Japan High Gluten Flour is ideal for strength and softness.
Can I skip the old dough?
It’s optional, but highly recommended for improved flavour and freshness.
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Thanks for sharing your revipe. I tried but the dough waa still soft wet and sticky the next day...I have to add load of bread flour just so I could roll them into the loaf pan. The bread is soft though after 20min of baking at 180 degrees.:)
ReplyDeleteHi, Thank you for trying this recipe. Yes, it is correct. The dough is supposed to be soft and sticky. I agreed not easy to handle and shape compare to the normal bread flour.
DeleteCheers :)