Brioche from Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery (page 30) by Michelle Eshkeri

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe 2 days ahead.

  • Astrid5555 on February 07, 2021

    Beautiful dough, recipe works like a charm until proofing. Unfortunately had not read verorenee’s note about that issue beforehand, so had to put my dough into the fridge overnight, otherwise would have been overproofed. Does not get stale as quickly as your usual yeasted brioche because of the sourdough. Leftovers are perfect for French toast. Since I have the UK edition no temperature errors here.

  • verorenee on October 16, 2020

    There are temperature errors throughout the book (an issue of converting Celsius to Fahrenheit). This recipe also says to leave your dough out to rise for much too long, which would make your bread overproof.

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