Brioche Nanterre with Sourdough
recipe

A deliciously soft and buttery bread made with sourdough starter, perfect for breakfast or as a snack.
Preparation Time: 12 hours (including rising time)
Serving Size: 8 servings
Ingredients:
- Approximately 100 g sourdough starter
- 250 g all-purpose flour
- 50 g sugar
- 3 eggs
- 1 – 2 g sea salt
- 125 g room temperature unsalted butter
- For brushing: 1 egg
Instructions:
1. In a bowl, mix together the sourdough starter, all-purpose flour, sugar, and eggs. Let the mixture rest for about 40 minutes.
2. Knead the dough until it is smooth and even. Add the sea salt and knead until dissolved.
3. Gradually add the butter while kneading until the dough is completely smooth and uniform (about 20 minutes using a stand mixer).
4. Shape the dough into a ball, cover with a damp cloth, and let rise for 2 to 4 hours at room temperature.
5. Move the dough to a cool place (10 – 12 degrees Celsius) and let it rise overnight.
6. Take the dough out to room temperature 1 to 2 hours before baking. Divide the dough into eight equal pieces.
7. Grease a loaf pan and place the dough balls in two rows. Cover with a damp cloth and let rise until the dough reaches the top of the pan.
8. Brush the top with beaten egg and bake in a preheated oven at 180 degrees Celsius for 35 to 40 minutes.
9. Remove the brioche from the pan and let cool for about 1 hour. Serve with jam or marmalade.
Nutritional Information (per serving):
Calories: 320
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 80 mg
Sodium: 180 mg
Total Carbohydrates: 39 g
Dietary Fiber: 1 g
Sugars: 8 g
Protein: 6 g

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