This is The SOFTEST Sourdough Brioche You’ll Ever Make | Bake With Me

In this video, I show you how to make Same-Day Sourdough Brioche Sandwich Bread in a normal electric home oven. I explained all the steps clearly, and if you have any questions, feel free to ask in the comments. If you like me, sometimes forget to make bread the night before or have a free day to bake, this one day bread is perfect for you. Here are a few extra notes and pro tips that might help: Levain Timing: The timing for this sourdough sandwich bread is based on a levain that’s fully peaked at about 4 hours. If your starter has just come out of the fridge, you’ll need to feed it three times before using it in this recipe. By the final feeding, it should reach its peak within about 4 hours, rising 3 times its original size. It should be very bubbly, active, and full of air. That’s how you’ll know it’s strong enough for this brioche. My starter reached its peak in about 4hours and was fully active. Sourdough starter recipe: If you haven’t made a sourdough starter yet, I also shared my simple no-discard starter recipe.    • Step-by-step guide to maintaining No Disca...   WINDOWPANE TEST: Perform a windowpane test. This step is very important. you want the dough to stretch into a thin membrane without tearing. Once you reach this stage, the hard part is done. the dough will do the rest of the work for you. Ingredients Levain Feed 70g levain (2.5 oz | about ¼ cup) 70g water (2.5 oz | about ⅓ cup) 70g bread flour (2.5 oz | about ½ cup) Dough 200g active sourdough starter (7.1 oz | about ¾ cup) 150g milk (5.3 oz | ⅔ cup) 25g water (0.9 oz | 1 tbsp + 2 tsp) 2 large eggs (about 100g without shells | 3.5 oz | about ⅖ cup) 40g honey or sugar (1.4 oz | 2 tbsp honey or about 3 tbsp sugar) 400g bread flour (14.1 oz | about 3⅓ cups) 8g salt (0.28 oz | about 1¼ tsp) 105g unsalted butter, softened (3.7 oz | about ½ cup) Egg Wash 1 egg yolk (about 18g | 0.6 oz | about 1 tbsp) 30g milk and cream, or whole milk (1 oz | 2 tbsp) A little vanilla (about 1g | ¼ tsp) A pinch of salt (about 0.5g | ⅛ tsp) Yield: 1 loaf (20 × 10 cm / 8 × 4 inch loaf pan) 🍞 Baking: Preheat your oven to 180°C (355°F) for about 40 minutes. Bake at 180°C (355°F) for 35–40 minutes. If the top browns too quickly, loosely cover it with foil. Time stamps: 0:00 Intro 0:12 Levain 1:17 Dough 2:58 Kneading 4:54 Windowpane test 5:32 First Rest 6:29 Second Rest 7:14 Shaping 8:55 Baking #sourdough #sourdoughbread #sourdoughsandwichbread #sandwichbread #brioche