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Sourdough Matcha Brioche
[Vegan]

AL By: Angie Li

Author Bio

I am Angie, aka the Floral Vegan. I am obsessed with making eye-catching AND delicious... Read More

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Sourdough Matcha Brioche [Vegan]

Dairy Free

Vegan

Brioche is a classic French bread known for its rich and tender crumb due to its high butter and egg content. Once you taste an authentic brioche, you will never forget the flavor and will only want more of it. This recipe is perfect if you're looking for a challenge!

Ingredients You Need for Sourdough Matcha Brioche [Vegan]

For the Lievito Madre or Stiff Levain (40% hydration):

2/3 cup (165g) Lievito Madre or Stiff Levain (40% hydration)
2/3 cups (165g) bread flour
1/4 cup (66g) water

For the Brioche Dough:

2/3 cup (150g) bread flour
1 1/2 cup (375g) of levain from above
2 tablespoons (25g) sugar
1 cup (130g) soy milk
1 teaspoon (4g) matcha powder
1 teaspoon (5g) salt
6 tablespoons (90g) butter

For the “Egg” Wash:

1 tablespoon maple syrup
1 tablespoon soy milk

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How to Prepare Sourdough Matcha Brioche [Vegan]

At 7am, feed your Lievito Madre or Stiff Levain, leave it at a warm place and let it rise until doubled or even tripled (depending on the strength of your starter). I left mine in the oven with the light turned on (around 28°C or 82°F).
Once the levain has peaked, add all the brioche dough ingredients (except butter) in the mixing bowl of the stand mixer. Mix until everything is incorporated and the dough has strengthened. The dough will look a bit stiff and sticky, please don’t add more liquid
Gradually add in butter, the dough will start to turn more sticky and seem to be slack after the butter addition. However, keep kneading and eventually the shaggy sticky mess will turn into a lovely glossy, elastic dough ball. I added the butter in 5 separate portions. Only add more butter once the previous addition has been fully absorbed by the dough. Continue to knead for 15-20 more minutes or until reach window pane stage.
Shape the dough into a ball and place in a bowl. Cover and leave the dough in the freezer for 15-30 minutes. This step is crucial for easier shaping.
Transfer the dough to a clean floured surface then divide into 6 equal portions. Form each portion into a ball. Place the balls into a lined pullman loaf pan.
Let it proof at a warm place until the dough rise double in size or when it reaches the 90% mark of the pan. Mine took approximately 3.5 hours at 82°F (28°C).
Preheat oven at 360°F (180°C). Brush with egg wash. Bake in a preheated oven for about 25 minutes, or until golden brown.

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