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Sourdough No-Knead Brioche
Votes: 4
Rating: 4.25
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Rich, buttery, and slightly sweet. Perfect for any celebration!
Sourdough No-Knead Brioche
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
Rich, buttery, and slightly sweet. Perfect for any celebration!
Servings Prep Time Cook Time Passive Time
2-3loaves 4-6hours 25-35minutes 8+hours
Servings Prep Time
2-3loaves 4-6hours
Cook Time Passive Time
25-35minutes 8+hours
Ingredients
  • Bread Dough
  • 1 1/2 cup sourdough starter bubbly and active
  • 1 1/2 Tbsp sea salt
  • 8 large eggs
  • 1/2 cup honey
  • 1 1/2 cup butter melted
  • 6 1/2 cup unbleached flour
  • 1 1/2 Tbsp yeast (optional)
  • Egg wash & garnish
  • 1 large egg beaten
  • 1 Tbsp filtered water
  • poppy or sesame seeds to sprinkle on top (optional)
Servings: loaves
Units:
Ingredients
  • Bread Dough
  • 1 1/2 cup sourdough starter bubbly and active
  • 1 1/2 Tbsp sea salt
  • 8 large eggs
  • 1/2 cup honey
  • 1 1/2 cup butter melted
  • 6 1/2 cup unbleached flour
  • 1 1/2 Tbsp yeast (optional)
  • Egg wash & garnish
  • 1 large egg beaten
  • 1 Tbsp filtered water
  • poppy or sesame seeds to sprinkle on top (optional)
Servings: loaves
Units:
Instructions
Making the dough
  1. Thoroughly mix all dry ingredients in a large (5-6 quart) container. Add the wet ingredients and mix without kneading.
  2. Cover and let rise on counter until the dough has risen and then deflated.
  3. Put the dough in the fridge for at least 8 hours.
Shaping the loaves
  1. When you are ready to shape the dough, dust the surface of the dough with flour and remove from the bowl.
  2. Divide the dough into 3 equal pieces.
  3. Take one piece and divide into 3 pieces.
  4. Roll each of those pieces into long, thin ropes on a lightly floured counter.
  5. Butter your cookie sheet and lay the 3 ropes side by side down the center.
  6. Starting in the middle, braid the ropes to the end.
  7. Turn your cookie sheet around, flip the braid over and continue braiding down the other way til you reach the end. Tuck the ends neatly under.
  8. Make a second and third braid the same way.
  9. Cover loosely with a damp cloth and allow to double in size.
  10. If you are using a baking stone, you will need to preheat your oven with the stone in it for 20 minutes before putting the bread in the oven.
  11. Right before baking, brush the tops and sides of the loaves with an egg wash made with 1 beaten egg and 1 Tbsp of water. Sprinkle with poppy or sesame seeds if you wish.
  12. Bake in a 350 degree oven for 25 to 35 minutes depending on the size of your loaves.
  13. You will know it’s done when the crust is a beautiful golden brown and the center of the braid offers a little resistance to pressure when you poke it.
  14. Put on a cooling rack and try not to cut it until it’s cooled.
Recipe Notes

If you want a stacked loaf, divide the dough in half.  Take about 1/4 of each and make 2 smaller braids that you will place on top of the larger ones.  Make 2 larger braids from the remaining dough.  Use the egg wash to stick the 2 braids together and continue with the above directions.

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