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3.60 from 42 votes

Sourdough No-Knead Brioche

Rich, buttery, and slightly sweet. Perfect for any celebration!
Prep Time4 hours
Cook Time25 minutes
Total Time12 hours 25 minutes
Course: Bread
Cuisine: Sourdough
Keyword: brioche, no knead bread, sourdough
Servings: 2 loaves
Calories: 3447kcal
Author: Cery

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)

Instructions

Making the dough

  • Thoroughly mix all dry ingredients in a large (5-6 quart) container. Add the wet ingredients and mix without kneading.
  • Cover and let rise on counter until the dough has risen and then deflated.
  • Put the dough in the fridge for at least 8 hours.

Shaping the loaves

  • When you are ready to shape the dough, dust the surface of the dough with flour and remove from the bowl.
  • Divide the dough into 3 equal pieces.
  • Take one piece and divide into 3 pieces.
  • Roll each of those pieces into long, thin ropes on a lightly floured counter.
  • Butter your cookie sheet and lay the 3 ropes side by side down the center.
  • Starting in the middle, braid the ropes to the end.
  • 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.
  • Make a second and third braid the same way.
  • Cover loosely with a damp cloth and allow to double in size.
  • 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.
  • 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.
  • Bake in a 350 degree oven for 25 to 35 minutes depending on the size of your loaves.
  • 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.
  • Put on a cooling rack and try not to cut it until it's cooled.

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.

Nutrition

Calories: 3447kcal | Carbohydrates: 403g | Protein: 85g | Fat: 167g | Saturated Fat: 96g | Trans Fat: 6g | Cholesterol: 1203mg | Sodium: 6784mg | Potassium: 831mg | Fiber: 12g | Sugar: 72g | Vitamin A: 5478IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 8mg