Breads (Sourdough) - Soft Buns/Rolls
Sourdough Brioche – Soft, Fluffy & Naturally Leavened with Sweet Stiff Starter
September 21, 2020
| Recipe by Bake with Paws
Updated: May 2025
By Bake with Paws
Sourdough Brioche – Soft, Fluffy & Naturally Leavened
If you’re looking for a rich, buttery bread with a soft and fluffy crumb, this Sourdough Brioche is the perfect recipe to try. Made with a sweet stiff starter, this naturally leavened brioche offers all the luxurious texture of classic French brioche—without commercial yeast.
This recipe yields a pillowy-soft loaf that’s lightly sweet, golden, and incredibly versatile. Whether served plain, toasted, or used in desserts like bread pudding and French toast, this sourdough brioche will quickly become a staple in your baking routine.
Why You'll Love This Sourdough Brioche
- Buttery & Rich – Classic brioche flavor using only natural fermentation.
- Soft & Fluffy Crumb – Achieved with high hydration, proper kneading, and sweet stiff starter.
- Naturally Leavened – No commercial yeast; developed slowly for deeper flavor.
- Versatile – Perfect for toast, sandwiches, French toast, or enjoying on its own.
- Longer Shelf Life – Thanks to the fat content and sweet stiff starter, this bread stays soft longer.
Please watch the video here braided for shaping ⇩
What is Sourdough Brioche?
Sourdough Brioche is a naturally leavened version of the classic French enriched bread, traditionally made with butter, eggs, and sugar. In this recipe, a sweet stiff sourdough starter is used as the sole leavening agent—no commercial yeast—resulting in a tender, flavorful loaf with a mild tang and no additives.
While classic brioche is known for being very rich and eggy, this version is a lighter and softer sourdough brioche. It’s still buttery and fluffy, but less greasy, making it perfect for those who enjoy the taste of brioche without the heaviness. The dough's high fat content requires a strong starter and a longer fermentation, but the result is a beautifully soft and airy loaf that melts in your mouth.
What is a Sweet Stiff Starter?
A sweet stiff starter is a firmer sourdough starter (typically 50% hydration) with added sugar. It produces a less tangy flavor, makes the dough easier to handle, and supports enriched recipes like brioche. It’s ideal for achieving a soft crumb and smooth fermentation in rich doughs.
➡️ Learn more about sweet stiff starter HERE.
How To Make Soft and Fluffy Sourdough Brioche
INGREDIENTS (Yields: 1 Loaf or 5 Flower Buns)
Sweet Stiff Starter (50% Hydration):
60g sourdough starter (100% Hydration), preferably use at its peak
180g bread flour (I used Japan High Gluten Flour)
75g water or 90g milk
30g sugar (I used organic brown sugar)
Main Dough:
140g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
25g brown sugar (I used organic brown sugar)
1 salt
20g milk powder (omit this if milk is used in sweet stiff starter)
1 tsp vanilla extract
110g egg, whisked (from 2 - 3 medium egg, balance use for egg wash)
80g butter, room temperature
Egg Wash:
Balance of eggs + 1 tsp water
Utensils:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5") OR
10 cm round pan X 5 units
STEP-BY-STEP PROCESS
- In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.
- However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater. Mine took about 9 - 10 hours to proof overnight. And the starter did not rise until triple in size compared feeding with water. It rose almost 2.5 to 3 in size. It is because natural yeast takes longer time to digest the milk than it does in water.
- Put all ingredients (except butter), including all the stiff starter into a bowl of stand mixer.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 13 - 15 minutes or until reach window pane stage. 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.
- In the same bowl, let the dough rest for 45 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes and the dough rose abit in 45 minutes.
- Transfer the dough to a clean floured surface then divide dough into 5 equal portions. Please use a kitchen scale if you want to be exact.
- Form each portion into a ball. Rest for 10 mins to relax the dough.
- Flatten with rolling pin or your palm.. Work one dough at a time.
- Roll the dough up tightly from one of the longest sides like a swiss roll.
- Please watch the video how to shpe flower buns.
- Place bun onto the round pan (lined the base).
- Let the dough proof at a warm place until the dough rise double in size or when it reaches above the rim of the pan. This one took approximately 3 hours at at room temperature of 30C. The duration of proofing depends on your ambient temperature and starter.
- Preheat oven at 180 - 190C (top & bottom heat) for 10 - 15 minutes.
- Brush with egg wash.
- Bake in a preheated oven for 25 - 30 minutes, or until golden brown. For flower buns, bake for 15 - 20 minutes instead or until golden brown. Please make sure not to over bake the buns as the buns will become dry easily by the next day.
- Remove bread from oven and let them cool on rack.
Main Dough
Shaping
Tips for Perfect Sourdough Brioche
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a 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.
Serving Suggestions
➤ Toast with butter and jam
➤ French toast with maple syrup
➤ Bread pudding or brioche rolls
➤ Sandwiches (especially sweet or breakfast-style)
Storage & Freezing
Store at room temperature in an airtight bag or container for up to 3 days. For longer storage, freeze in slices, wrapped in cling film and sealed in a ziplock bag. Thaw at room temp or toast directly from frozen.
Frequently Asked Questions
Q: Can I make this dough by hand?
Yes, but be prepared for an extended kneading time. A stand mixer makes the process easier, especially when incorporating the butter.
Q: Why use a sweet stiff starter instead of regular sourdough starter?
A sweet stiff starter produces a more neutral flavor and provides structure without excess sourness, making it ideal for enriched doughs like brioche.
Q: Can I shape this into rolls or buns?
Absolutely. Divide the dough into equal portions and proof in a muffin tray or on a baking sheet.
ion and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
Final Thoughts
This Sourdough Brioche recipe is soft, fluffy, and full of rich flavor—all without commercial yeast. Using a sweet stiff starter ensures a mild sourdough character while allowing the richness of butter and eggs to shine through. Whether for breakfast, dessert, or snacking, this loaf brings the best of both sourdough and classic French baking to your kitchen.
If you try this recipe, I’d love to hear your feedback! Tag @Bakewithpaws or leave a comment below if you have any questions regarding this recipe. Please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible if you have any questions about this recipe.
Happy baking!
Hi, would you mind share with me how to prepare your sourdough starter?
ReplyDeleteThank you
Hi, Thanks for visiting my blog. I learnt from this Youtube:
Deletehttps://youtu.be/m6pGkOuZnrk
Cheers :)
Hi this looks wonderful, can you recommend a good substitute for the eggs please?
ReplyDeleteHi, Thanks for reading this recipe. I have not tried any eggless brioche recipes yet. For now, I do not know what is best. I wonder whether can replace egg with whole milk?
DeleteCheers :)
I usually see 50%+ hydration in breads/brioche but this is using only small amount of milk but can yield soft fluffy bread. Does hydration affects the fluffiness?
ReplyDeleteHi, thanks for reading this recipe and asking. The total hydration for this recipe is about 63%. I included eggs as liquid. Most of the liquid is from the levain.
DeleteUsually the more water in the dough, the more open the final bread's crumb which allow for a greater volume in proofing (rising).
When you have enough liquid in the dough, you will get more gluten development. The fluffiness is from the gluten development. I used Japan High gluten flour in this recipe too.
Cheers :)
This turned out amazing! Thanks for the recipe!
ReplyDeleteHi, thanks for trying and your kind feedback. Glad that you like it. My pleasure :)
DeleteHi,
ReplyDeleteDo you use yudane on this dough? it seems the video adds yudane but on your ingredients there's no mention about it. Just want to make sure, thank you for posting! Looks delish
Hi, thanks for reading this post. No, I don't use Yudane in this recipe. The video is for Shokupan Sourodugh Bread I set it as featured video that will appear in all the posts.
ReplyDeleteSorry for confusion.
Cheers :)
Hello, may I know what did you use to soak the raisin & orange peel? And how much liquid is required? Thank you
ReplyDeleteHello, may I know what did you use to soak the raisin & orange peel? How much liquid is needed to soak?
ReplyDeleteThank you!
Hi, sorry I missed out the rum. Please soak with rum. About 2 - 3 Tbsp.
DeleteCheers :)
Oops.. I didn't read till the end. Haha.
ReplyDeleteI did option #2. But I did levain for option 1. 65g each of everything! Waiting to proof bfr oven
Hahaha! I hope it's ok. Thanks for trying. Looking forward to hear your result :)
ReplyDeleteI would like to share my bakes with you but don't know how. Thank you so much for sharing recipes.. murah rezqi
ReplyDeleteHi, thanks for trying this recipe. You can share Facebook or Instagram and tag me or send message to my Facebook or Instangram.
DeleteInstagram Link: https://www.instagram.com/bakewithpaws/
Facebook page: https://www.facebook.com/bakewithpaws
Looking forward to see your bread.
Cheers :)
Love love this recipe! I spread the dough with black sesame paste, braid it and bake in a loaf pan. Turned out so good! Much much better than normal brioche which is too rich for me. Thank you!
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. It is great idea to spread with black sesame paste. Sounds so yummy.
DeleteCheers :)
Tried this recipe and it turned out really well. Delicious! Thank you for this recipe.
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Glad to hear that you like it.
DeleteCheers :)
hi there, can i substitute milk powder with whole milk? i dont have milk powder at home.
ReplyDeleteHi, thanks for reading this post. I don't use any liquid in main dough except eggs because most of the liquid are in the sweet stiff stater. Maybe you can use milk to prepare the stiff starter. However, I have not tried and not sure it will affect the proofing.
DeleteI will try one day and share.
Cheers:)
My dough is quite wet, did I add too much water in main dough? Only read the notes to reserve water instead of putting in all. Now 2nd proofing and not sure of outcome.
ReplyDeleteDo I need to bake longer for wetter dough?
Hi, thanks for trying and your feedback. This dough is quite wet compared with other bread dough. The kneading time is longer too. The dough will eventually become very elastic, smooth and soft. The liquid in the main dough is egg.
DeleteFor my oven, I baked at 170C (Fan-forced) for about 30 mins. But, each oven behalf differently. So, adjust accordingly to your oven.
Cheers :)
Hi, I cannot find the video how to shape the flower bun. May I ask where can I find it? Thanks.
ReplyDeleteHi, Sorry for the inconveniences. Some system errors. I just rectified it. Please have a look again. It is there now.
DeleteCheers :)
Hi. Can I make this as a pizza as well. My first time attempting to make this. Please advice on a simpler recipe. Thank you
ReplyDeleteHi, thanks for asking. This is sweet enriched bread and it is not suitable for Pizza. You can search for Pizza recipe in my blog. Instant yeast pizza is easier.
DeleteCheers :)
Hi Can the dough be kept in the fridge for cold fermentation to create more flavour before shaping it. After first proofing .
ReplyDeleteThank you
Hi, thank you for reading this post and your question. Actually, not necessary as about 60% of the flour already pre-fermented in sweet stiff starter and already enough flavour developed. However, it is fine too if you prefer to cold retard the final dough.
DeleteCheers :)
Love your recipe. Thanks for sharing. In order have this as daily bread, meed to cut down sugar due to health reason. Can I reduce sugar for this recipe? If yes, where? How much can I reduce? Thanks
ReplyDeleteHi, thanks for reading this post. Yes you can. However, my recipe is already low sugar compared with other brioche bread recipe.
DeleteFor Sweet Stiff Starter, you can cut down to around 25 - 30g, the natural yeast will eat the sugar so you do not have to worry too much about the sugar in starter.
For Main Dough, you can cut down the sugar to 10g if you want.
Please bear in mind this bread will not turn out sweet like normal brioche bread if you do not mind.
Cheers :)
Looks like you changed the recipe from before. Is the old one archived somewhere?
ReplyDeleteHi Amy, Thanks for visiting. I just put in back for you. Please scroll to the bottom. Kindly let me know after you copy it then I will remove it.
DeleteI find the recipe using stiff starter is better so I have deleted the old recipe using liquid starter to avoid confusion.
Cheers and happy baking :)
Thanks so much! I'll try it both ways :) Just wanted to have the recipe I'd successfully used before as well.
DeleteYou are most welcome. I believe you have copied the recipe. I will remove soon.
DeleteYes, I received alot of good feedback on this recipe.
Cheers :)
Can I swap eggs with yogurt?
ReplyDeleteHi, thanks for reading this recipe and your question.
DeleteI never baked this recipe with yogurt instead of eggs. So, I do not know how it will turn out. However, it's supposed to use eggs in making brioche. If without eggs then it will not be brioche anymore.
You may want to search for "Yogurt Lemon Poppy Seed Sourdough Soft Buns" in my blog if you are looking for yogurt bread.
Cheers:)
I love this bread and make it using the liquid starter. I used to get beautifully domed and separated individual buns. The last few times the top almost bakes up as a whole without much definition in each bun and not the separate doming of each individual bun but with stretch marks in between. Could you kindly help me troubleshoot this. Theu aren’t nearly as pretty.
ReplyDeleteHi, Thanks for your question. It could be few possibilites:
Delete1. Maybe not enough gluten development. If your dough has enough gluten development, your bread will have very good oven spring in the oven and end up with tall buns or bread.
2. Another possibilities is your starter too. If your starter is not healthy the bread will not rise very high too.
3. Bread flour also play important part. Some bread flour do not yield very high bread. Did you use the same bread flour?
I hope these will help.
Cheers :)
Thank you for responding. I actually haven’t changed a thing; mix until windowpane, healthy, active, fresh starter, more than doubling in less than 6 hours, and I use Sir Lancelot high gluten bread flour. I’m so puzzled. Would this be expected if slightly underproofed? That’s my only thought actually
DeleteYou are most welcome:) Actually taking 6 hours to get double is not very healthy or active starter. Maybe you are in cold place. However, depend on your room temperature. I stay in a warm weather country, room temperature around 28C - 29C. My starter usually triple in 5 hours with feeding of 1:1:1
DeleteYes, it could be under proof too. Don't give up and try again. Sourdough baking always unpredictable.
Cheers and Happy Baking :)
“MORE than doubling in LESS THAN 6 hrs”. I will continue to troubleshoot
DeleteHappy baking :)
DeleteMay I know if you experience any health benefits from consuming sourdough bread?
ReplyDeleteHi Janice, I don't consume bread everyday. I try to avoid gluten for health issue. I baked for my family members. So, I can't give your the correct answer. However, I am sure it is better than the fast yeast bread. If you make some search why sourdough bread is good for you then you will find the following:
DeleteSourdough bread is considered beneficial for several reasons, largely due to the fermentation process involved in its preparation. Here are the key health benefits:
1. Easier Digestion
Fermentation: The natural fermentation process breaks down gluten and other proteins, making sourdough bread easier to digest, especially for people with mild gluten sensitivities (though it’s not suitable for those with celiac disease).
Prebiotics and Probiotics: The fermentation produces beneficial bacteria that support gut health by acting as prebiotics, nourishing your gut microbiome.
2. Lower Glycemic Index
Slower Digestion: The fermentation alters the structure of carbohydrates, leading to slower digestion and a steadier release of glucose. This helps maintain stable blood sugar levels and reduces spikes.
3. Enhanced Nutrient Absorption
Reduced Phytates: The fermentation process reduces phytic acid (an anti-nutrient that hinders mineral absorption), improving the bioavailability of minerals like magnesium, iron, and zinc.
4. Rich in Antioxidants
Sourdough contains antioxidants that help protect cells from oxidative stress and reduce inflammation.
5. Improved Taste and Shelf Life
The natural acids produced during fermentation give sourdough its characteristic tangy flavor and help preserve the bread, reducing the need for preservatives.
6. May Support Weight Management
Sourdough's higher fiber content and slower digestion can help you feel fuller for longer, potentially aiding in appetite control.
7. Free from Additives
Traditional sourdough is made with minimal ingredients—flour, water, and salt—making it a cleaner option compared to commercially processed breads with additives and preservatives.
For the best health benefits, choose sourdough bread made with whole-grain flours and natural starter cultures, avoiding highly processed versions.
Cheers and happy baking :)
Thank you for taking time to respond to me. I am contemplating whether to start making sourdough bread.. because it seems to require much more time and effort 🤭. Thanks again. God bless
DeleteYou are most welcome! If you bake very often like 2 - 3 a week then worth to start sourdough baking.
DeleteCheers :)