Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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Recipes, Farm Life, Motherhood

Homestead Recipes, Our Homestead, Sourdough Recipes · April 25, 2023

Best, Soft Sourdough Brioche Bread Recipe

Sourdough Brioche Bread is soft, fluffy and perfect for everything from PB&Js and grilled cheese, to fancy French toast.
Loaf of sourdough brioche baked with two slices cut and displayed.

Lately I’ve been starting my week with a big batch of sourdough brioche dough to turn into hamburger buns, and we are becoming a little addicted to having it around! We all love that traditional, artisan sourdough bread with its crisp crust and chewy bite, but for certain things you just can’t beat soft and fluffy sourdough brioche. Especially with kids you want to have a soft go to bread that they will both enjoy and that you can feel good about giving to them. My boys right now are growing so fast, I love knowing that they’re going to love eating this bread and be properly nourished. 

Brioche is the foundation for so many of the baked goods we sell at the Flour Barn. Whether it be our cinnamon rolls, sweet brioche rolls, or Danishes, they all start with a big batch of brioche dough. So when we were working on developing the perfect recipe, we knew we wanted a no fail, easy to throw together dough with a simple process that resulted in flavorful enriched bread with a soft texture. Now, our brioche recipe is one that we are so proud of and love serving to customers each week.

Ball of sourdough brioche dough.

When I first decided to bring the recipe into my home, I knew I wanted to use natural leavening (sourdough starter). We love the flavor and health benefits that bulk fermentation adds and, honestly, I’ve really come to love the longer dough rise times. I love mixing dough in the morning or right before bed and knowing that I don’t have to revisit it for 8 hours. This sourdough brioche combines the ease and flavor of our original Flour Barn Brioche with the magic of sourdough and I am so happy with how it turns out each and every time! The first time you try this sourdough brioche recipe I am sure you will be amazed at the sweet softness of this enriched bread. 

Benefits of Sourdough Brioche

If you are looking for a more classic Sourdough Bread recipe, check out our Artisan Sourdough Bread Recipe HERE!

Sourdough starter in a glass canister.

Baking with a sourdough starter and utilizing bulk fermentation (long fermentation times) has benefits to both the nutritional value and flavor. As the flour in the bread dough ferments, some vitamins and minerals become more accessible to your body making sourdough more nutrient dense than other breads. Also, the same fermentation process can break down proteins in the flour that may cause digestive issues. This is why some people with gluten intolerance are able to enjoy sourdough bread.

As the flour in sourdough brioche hydrates and ferments over an eight-hour period, complex flavors can develop, and more sugar is released leading to a bread with a better taste. During my sourdough classes, I often get a lot of questions about how to speed up the rising time but I think the real trick is learning to embrace these long waiting periods. Not only will they help you make better bread, I personally think they will help to make bread baking a more natural part of your daily routine.

I should mention that there are ways to speed up the bread baking processes. The rise process is sped up by putting your dough in a warm spot or adding more active dry yeast. However, as I mentioned you sacrifice flavor and texture by cutting the fermentation process short. Sure, you can achieve a good rise in a faster amount of time, but you cannot develop that rich flavor created during fermentation in a shorter amount of time.

Eight rolls of brioche dough in a loaf pan.

Why does this Recipe Work?

Sourdough brioche is incredibly simple to throw together. We’re going to put all of the ingredients, in any order, into the bowl of a stand mixer, and let the dough hook attachment do all of the work for us. After that we can just cover the bowl with a piece of plastic wrap and basically forget about it for six hours for this first rise. After the initial rise, we will shape it and let it have a second rise for two more hours before baking. I love that I don’t have to remember to come back and stretch and fold it throughout the day.

What really sets this recipe apart is the addition of 1/4 teaspoon of commercial yeast, which is foreign to most sourdough recipes. I’ve found that the additional ingredients in the brioche can cause the rising time to be too long. For example, if you decide to leave out the commercial yeast entirely, it will take the dough a long time, 16-20 hours to rise sufficiently. This is just too long. You will end up with a bread that has a very sour, almost acidic taste that does not jive with the rich brioche that we’re going for.

Adding just a little bit of commercial yeast really solves this problem. Our sourdough brioche is still going to rise and ferment for a total of eight hours, which is plenty of time for it to develop the perfect flavor while still being gentle on our bellies.

Shaping Sourdough Brioche

To create a traditional loaf of brioche bread, we are going to divide our dough into eight equal pieces. You can definitely use a scale if you would like to have a more uniform loaf with equal portions, but I usually just eyeball it. Form each piece into a ball as if you were making dinner rolls. You can do this by cupping your hand around the dough and rolling it in a circular motion on the counter until it forms a smooth ball with good surface tension.

Eight balls of sourdough brioche dough before they go in the loaf pan.

Place the eight rolls into a loaf pan making two rows of four. They will fit tightly, and you may have to flatten the rolls slightly to place them in the pan. As they complete the final rise and then bake, they will come together to form a loaf of bread that can be sliced just like any other. But it will have the beautiful distinction of a loaf of brioche bread!

Sourdough brioche loaf after final rise, ready to go in the oven.

Using your Sourdough Brioche

Sourdough brioche loaf eggwashed.

I love making sandwiches with sourdough brioche, and I can tell you it makes the most delicious peanut butter and jelly sandwich you will ever eat! This is perfect for our house because I don’t always think my traditional sourdough loaf makes the most kid friendly pb&j. This sourdough brioche is great for BLT’s and grilled cheese, but when you really want a treat, turn it into French toast and slather it with blackberry compote and syrup! You’ll find so many ways to use it! I often will make a loaf and then work it into my meal plan for the week. It is such a great base for some super simple dinners. As I mentioned, French Toast, Gourmet Grilled Cheese, BLTs and it also makes an awesome piece of toast with some jam…

For all of our favorite bread baking tools including a bench scraper, kitchen scale, Danish dough whisk, loaf pan,  click HERE.

I love making this Brioche recipe in my Ankarsrum Original Stand Mixer. It was definitely a splurge, but when I got serious about baking all my own bread at home, I needed a machine that was up for the job. This mixer is designed to handle whatever you can through at it, and I think it’s beautiful!

Best, Soft Sourdough Brioche Bread Recipe

Brioche is special kind of dough that is both decadent and versatile. We started a business around our favorite brioche dough recipe, and when we found a way to add a sourdough component it was so exciting. We hope you enjoy this simple, soft Sourdough Brioche Recipe as much as we have. I am still always blown away by the pillowy soft texture, and the rich buttery flavor this bread has. So many times when using sourdough we are hoping to achieve a hardier, crustier, more artisan result. This is a whole different texture and taste and will allow you to have more variety when it come to using your sourdough. Please let us now what you think of this recipe! Did you use it for French toast? Hamburger Buns? Gourmet Grilled Cheeses? Toast and jam on a Sunday Morning? Let us know in the comments below:)

Hi I am Ellen and I am a Co owner of the Flour Barn Bakery and one of the writers of The Flour Barn Homestead Blog. I have four kids and love to bake, garden and drink coffee on the porch with my sisters. Hope you enjoy this article!

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Loaf of sourdough brioche bread on a cloth napkin

Sourdough Brioche

Serving Size:
8-12
Time:
9 hours
Difficulty:
Easy

Ingredients

  • 200 grams, 1 cup active sourdough starter that has been fed 8-12 hours prior.
  • 120 grams, 1/2 cup milk at room temperature
  • 1 egg
  • 5 grams, 1 teaspoon salt
  • 1 gram, 1/4 teaspoon instant yeast
  • 50 grams, 1/4 cup sugar
  • 400 grams, 3 1/4 cup bread flour
  • 1 stick butter, room temperature
  • 1 egg for egg wash

Directions

  1. In the bowl of a stand mixer, add in all ingredients. Mix using a bread hook for 10 minutes. This may seem like a long mixing time, but the mixer is really doing all the work, and this will result in a beautiful dough. After 10 minutes, the dough should form a ball and be cleaning the sides of the mixer.
  2. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 6 hours.
  3. Dump the dough onto the counter and divide it into eight equal pieces. Roll each piece into a ball. Place the eight balls into a greased loaf pan, flattening each piece if needed, so there are two rows of four.
  4. Allow the dough to rise for 2 hours. It should rise above the top of the loaf pan by about 3/4 of an inch. About thirty minutes before baking, preheat your oven to 350 degrees.
  5. Crack an egg into a small bowl and whisk it with a fork. Brush this onto the top of the bread dough, then bake for 35-40 minutes until golden brown and the internal temperature reads 190 degrees.
  6. Allow the bread to cool for 5 minutes in the loaf pan before removing it to a cooling rack. Cool completely before cutting.
  7. Enjoy! Happy baking!

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In: Homestead Recipes, Our Homestead, Sourdough Recipes · Tagged: Bread Baking, Breakfast for a group, Cooking from scratch, Flour Barn, Sourdough, sourdough baking, Sourdough Discard recipe

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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