Sourdough Brioche 2017- que ce que ça cloche!

Brioche time. Brioche is basically super rich bread with eggs and butter. Sourdough brioches are pretty to easy to make but they do require time and patience. This recipe is not too sweet as it uses honey. You can use 35 grammes of sugar instead.  The inspiration for the recipe is from here and here.

I haven’t made brioche since last year. Last year I used orange sugar which I think was a nice touch and really the only redeeming feature of the brioches that I made. Looking back on the post there has definitely been great strides and progress made in 1 year.


This year brioches are definitely looking a lot better and are much fluffier and just much more brioche-y.


This recipe’s use of butter is definitely reminiscent of the chef Gary Rhodes whose oft-repeated phrase is add another spoon of butter.

Eggwash notes: I used the egg white and milk for convenience since the recipe calls for one yolk. But if you want a different effect on the brioche you can go to epicurious or cooksinfo website that really get into the ins and out of all the different types of eggwash.




  • 230g bread flour
  • 270g all purpose flour
  • 50g honey
  • 10g salt
  • 3 + 1yolk eggs
  • 250g starter
  • 300g room temperature butter
  • 200g milk
  • 1/2 zest of lemon


  1. Cut the butter in small 1cm pieces and leave out to soften
  2. Mix all ingredient in a bowl except the butter –  milk + lemon zest +honey+ eggs+ flour + starter. Keep the egg white from the 4th egg as you will use it later for the egg wash
  3. Mix well, let it rest for 15min and mix well again.
  4. +butter. Mix gently until all the butter is incorporated. You should massage it in but I ended up mixing it in the kitchen aid and it seem to be alright. The dough should have a nice shine to it.
  5. Put in a covered container and leave in the fridge to rise for 24 hours.
  6. On a lightly floured surface shape the dough and in your baking tins.
  7. Final rise should be at room temperature for 3 hours.IMG_6616IMG_6619
  8. preheat the oven at 215Cº.
  9. prepare the egg wash 3 tablespoons of milk + egg white and mix vigorously.
  10. gently brush the egg wash on the brioche dough.
  11. Bake for 25min for medium shape brioche, until the top are nice and golden brown.brioche raising


brioch 2

Sourdough spiced tea bread

Just to clarify not to be mistaken with the other tea bread that is sweet fruity cake. This is a sourdough with tea that is a bit sweet, totally absolutely different. Found the recipe from Noel’s bread blog for Jasmin tea bread. In the original recipe uses jasmine and green powdered tea. I used  Fortnum and Mason spice christmas tea (Christmas gift) . I think it is black tea with definitely cloves. (there a big cloves in there). Not too sure what the rest of it is. Just saw it on eBay for £18…. I wish I definitely had not opened it…… Anyways getting on with the recipe.

Feed you starter the day before.


  • 454 grams starter
  • 417 grams bread flour
  • 85 grams whole wheat flour
  • 405 grams of strong tea (in the original recipe, yasmin is used. I used Fortnum and Mason spice christmas tea )
  • 28 grams of olive oil
  • 28 grams of honey
  • 11 grams of salt
  • optional:
    • powdered green tea


  1. Brew 405grams of strong tea. In my case i decided to use Fortnum and mason  spice christmas tea… because i got at as a gift and it needs to be used up. Let cool.
  2. Cream the starter and tea.
  3. Add oil+honey
  4. Mix the flour+ salt + powdered green tea. Add to the starter mix.
  5. Stretch and fold dough on a floured surface. Let it rest for 1 hour. X2
  6. Shape your loaf.
  7. Proof for 3 hours (less if you have a warm kitchen).
  8. Heat the oven to 260ºC with a pan of water on the bottom.
  9. Slash your bread and put it in the oven at 260ºC for 10 minutes
  10. Lower your oven to 85ºC for 10-30min depending on size and shape.
  11. Cool on wire rack for at least an hour.


It was a really interesting bread. The spiciness from the spiced christmas tea came through really well. I used less honey, there was still quite a distinct sweet note. Nice bread for breakfast toast with butter and jam.