Artisan bread/ bread with preferment/ enriched dough/ Levain & Yeast Hybrid/ my favorites/ sourdough/ Tartine

Tartine Brioche — with Natural Leaven

As perfect combination goes, there is no better one than bread and butter.  The brioche, made in the notable French tradition of incorporating butter to the lean dough and exquisitely enriching and transforming them, is bread heaven.  Brioche is my all-time favorite, period, eaten at anytime of the day.

This recipe calls for natural leaven (a technique dating back over a century) and active dry yeast, and makes an extraordinary brioche in many ways. Using natural leaven is such a brilliant idea. Well, it’s not a bad deal for my sourdough starter colony to work a little harder for me since I’ve been dutifully feeding it for about two years. The use of leaven also extends shelf life for most bread, naturally. A sprinkle of active dry yeast makes the dough more freezer friendly. I am happy to have extra brioche dough on hand. Bring it to room temperature gradually, then shape and ready to bake in short notice, relatively speaking, in the age of instant gratification.

The brioche is not coyly sweet like most sweet breads. The taste is subtle and nuanced with a touch of sweetness. Leftover brioche, if you are lucky to have any, can be used for French toasts, croutons or bread puddings. This recipe is a keeper.

Note: I submitted this posting to yeastspotting.
An updated post on this recipe can be here.

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23 Comments

  • Reply
    He of Great Ambition
    October 31, 2015 at 12:01 pm

    Great post! Is that awesome recipe template available for download?

  • Reply
    flour.ish.en
    October 31, 2015 at 1:03 pm

    It's a jpeg image that can be captured like a picture. I also have it in Excel format. I can send it via email if you like.

  • Reply
    He of Great Ambition
    October 31, 2015 at 5:50 pm

    Excel woud be great! I never thought to organize stuff this way, but it makes the recipes so much easier. That's pretty much the only thing I don't like about the book. Thanks so much!

    illfavor@gmail.com

  • Reply
    Alex Buckner
    January 3, 2016 at 11:53 pm

    Wow this is awesome, thank you so much for putting there work into this awesome site! If there is anyway I could trouble you for a copy of this in excel that would be amazing! alexbuckner@msn.com

  • Reply
    flour.ish.en
    January 5, 2016 at 1:02 am

    Thanks for your remark. Will e-mail you a copy.

  • Reply
    Anonymous
    June 15, 2016 at 4:58 pm

    I love this recipe template, I was wondering if you could share an excel copy! imehdi+blogspot@gmail.com

  • Reply
    Tasty
    March 31, 2017 at 5:12 am

    May I have a copy of this recipe template as well? Thank you so much! supershavel@gmail.com

  • Reply
    the baking lady
    November 26, 2017 at 3:15 pm

    May I have a copy of this template too? scooby dooby doo

    • Reply
      Shirley@EverOpenSauce
      November 28, 2017 at 12:03 pm

      I need an email address to send the file, which is in Excel format. Is this what you’re looking for?

  • Reply
    pyrodextress
    September 14, 2018 at 3:11 pm

    jodiwahab@gmail.com please share template

  • Reply
    Sílvia
    October 9, 2018 at 3:46 am

    Please, could you share it with me, too? silviascooking@gmail.com
    Thanks!
    Sílvia.

  • Reply
    Will Shinnick
    May 7, 2019 at 3:44 pm

    Could you please share a copy of the excel file with me? willshinnick@gmail.com

  • Reply
    Son
    October 31, 2019 at 11:01 pm

    Hi, thank you very much for the recipe. I’m definitely going to try it. Looks delicious. I also love your instructions sheet. It makes so much sense. Any chance to get a copy of it? Much appreciated.
    inhandla@gmail.com

  • Reply
    Sherane
    November 2, 2020 at 8:31 am

    I would love to have this spreadsheet😊

  • Reply
    Chocolate Babka | 12 Days of Holiday Baking - Ever Open Sauce
    December 27, 2022 at 9:02 am

    […] brioche dough. The brioche dough is one that I’m very familiar with. In fact, one of the brioche recipes has been the most viewed post on this blog. Over the years, I’ve tried my hands on various […]

  • Reply
    Katy
    January 30, 2023 at 5:45 am

    Hi! Thanks so much for the recipe. I followed the recipe and when I added my butter, my dough never pulled away from the sides of my mixer. It pulled some but the dough still remains a bit more on the liquidy side. How long did you mix the dough after you incorporated the butter? And on what speed? Please help! Thank you for any tips or tricks. Have a good day!

    • Reply
      Shirley@EverOpenSauce
      January 30, 2023 at 11:46 am

      Add butter a small piece at a time after a period of resting. For the initial minutes, the mixture will slosh around which makes you think it’s failure. It helps to squish the butter between your fingers. Just keep adding small pieces of butter and mixing. Be patient, the mixing time depends on the temperature in the kitchen. This may take a while. The clock is not the best guide. Beat until the dough comes together in a soft, smooth, glossy mass. It will get there!

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