Super Fast Sourdough Brioche

Authors: Jeff Hertzberg and Zoë François

Super Fast Sourdough Brioche | You can use this Super Fast Sourdough Brioche for anything you’d make with brioche, and it has the extra depth of flavor you get from a sourdough starter from the Platinum Instant Sourdough Yeast. Find redstaryeast.com.

We’ve used Red Star Yeast in our recipes since we started writing our very first book in 2005 and trust that their products will ALWAYS get the job done with the highest quality (and rise) every time. We were super intrigued when they introduced the Platinum Instant Sourdough. It’s the perfect entry into sourdough baking, if you don’t have the days to create a sour starter, nor the hours and hours to let each loaf rise. This yeast contains real sourdough starter, which is activated along with yeast, to create an instant loaf of real sourdough, without the wait. We are thrilled with the results and can’t recommend it highly enough for anyone who wants the sourdough without the wait. Here is our Brioche recipe from Holiday and Celebration Bread Book made with the Platinum Instant Sourdough. You can use this Super-Fast Sourdough Brioche for anything you’d make with Brioche, but it has the extra depth of flavor you get from a sourdough starter. The strength of that flavor will increase as the dough rests and we found that the dough behaved best within the first 3 days of storing it in the refrigerator, after that we froze the dough to use later.

 

Super Fast Sourdough Brioche
You can use this Super Fast Sourdough Brioche for anything you’d make with brioche, and it has the extra depth of flavor you get from a sourdough starter from the Platinum Instant Sourdough Yeast.
Yield: Makes enough dough for at least three 1½-pound loaves
Ingredients
  • 1½ cups (340g) lukewarm water
  • 2 packets Platinum Instant Sourdough Yeast
  • 1 tablespoon kosher salt
  • 6 large eggs, room temperature*
  • ½ cup (170g) honey
  • 1½ cups (340g) unsalted butter, melted
  • 7 cups (990g) all-purpose flour
Instructions
  1. Mix the Platinum Instant Sourdough Yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

  2. Mix in the flour, using a spoon until all of the flour is incorporated.

  3. Cover (not airtight), and allow to sit at room temperature for about two hours. *Note: if you don’t use room temperature eggs and warm water, the initial rise can be very slow.

  4. Refrigerate the dough for about 4 hours, before using. The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. It can be used to create any brioche recipes: caramel sticky buns, Star Bread, Baked Ham and Cheese Brioche Sandwiches and fabulous doughnuts! The dough can be stored in the refrigerator for up to 3 days. After that you can freeze the dough.
 

The Super Fast Sourdough Brioche can be used for any of the rich breads from our books, or try these these Platinum Instant Sourdough Doughnuts.

Super Fast Sourdough Brioche | You can use this Super Fast Sourdough Brioche for anything you’d make with brioche, and it has the extra depth of flavor you get from a sourdough starter from the Platinum Instant Sourdough Yeast. Find redstaryeast.com.

 


Authors: Jeff Hertzberg and Zoë François

The New Healthy Bread in Five Minutes a Day - Master Recipe

Jeff Hertzberg and Zoë François met in their children’s music class in 2003 and have written bread cookbooks with more than 715,000 copies in print. Jeff, a doctor by training, is a self-taught baker who grew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoë is a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota. Jeff and Zoë were among the very first cookbook authors to support their readers with personal responses on their website, BreadIn5.com, beginning in 2007, where they blog about their super-fast yeast breads.

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