Instructions

Final step!

Preheat the oven to 425 degrees F. Meanwhile crack an egg in a small bowl and whisk with a fork. Use a food brush to brush the egg over the top of the dough.

Bake the brioche for 25 minutes total, placing tin foil over the dough about half way through if it's looking too dark. This helps bake the bread on the inside without burning the outside.

Remove from the oven and dive in! Pulling the brioche apart has to be the most satisfying thing ever. Enjoy!

I hope you and your family love this sourdough brioche as much as we do :)Day 1 (5 minutes active):

Take your starter out of the fridge and feed it in the morning. You know your starter is ready when it passes the float test (a spoonful floats in a cup of water).

Once the starter is ready, make the leaven in a small bowl. Cover it with plastic wrap and let sit on your countertop all night.

Day 2 (30 minutes active: this is the most work in the whole process):

In the morning, add the leaven and all the dough ingredients except the flour and butter to a standup mixer. Mix with a fork until all the eggs are combined. Then add the flour and mix with a dough hook for a few minutes, until a consistent dough is formed.

Transfer the dough to a clean countertop surface. Cut the butter into cubes. Incorporate the butter in the dough with your hands a few chunks of butter at a time. Knead and slap the dough on the counter for about five minutes. It will be very sticky!

Transfer the dough to a bowl and cover with plastic wrap. Let it sit at room temperature for 4 to 6 hours.

For brioche the next evening, transfer the bowl to the fridge and let sit over night, then follow the below process.

For brioche the next morning, follow the below process after the dough has sat for 4-6 hours.

Day 3 (15 minutes active):

Transfer the dough to a clean surface. Cut it in half with a sharp knife, or bread cutter, and then cut each half in half again, and half again. So you’ll have eight total pieces. Roll each piece out into a rectangle log shape about 6 inches in length. You might sprinkle a little bit of flour here to make the dough less sticky, but be careful not to over flour. You want the dough to be sticky.

** Note: if you wanted to make a solid bread loaf instead of 8 rolls here, just skip this step.

Punch the chocolate chips into the dough. Roll the dough up into a log, and then fold it into a ball. Repeat for all eight pieces.

Line a baking dish (I use an 8 inch cake pan) with parchment paper. You can use a cake tray or bread pan of choice. Place the rolls inside of the tray starting with the center roll first and going around in a circle.

For brioche the next morning, cover the bowl with plastic wrap and let sit on the counter, followed by placing it in the fridge over night.

For brioche that evening, cover with a T towel and let sit on the countertop all afternoon, until doubled in size.

Final step!

Preheat the oven to 425 degrees F. Meanwhile crack an egg in a small bowl and whisk with a fork. Use a food brush to brush the egg over the top of the dough.

Bake the brioche for 25 minutes total, placing tin foil over the dough about half way through if it's looking too dark. This helps bake the bread on the inside without burning the outside.

Remove from the oven and dive in! Pulling the brioche apart has to be the most satisfying thing ever. Enjoy!

I hope you and your family love this sourdough brioche as much as we do :)