Makes one loaf
Gluten Free Sourdough Brioche
- 12 tablespoons (169 g) unsalted butter, room temperature, plus more for greasing
- ¼ cup (50 g) granulated sugar
- 4 large eggs, one separated
- 1 batch gluten free sourdough levain
- 1¾ cups (210 g) jovial No. 1 Gluten Free Bread Flour (now called jovial Multi-Purpose Gluten Free Bread Flour)
- 1½ teaspoons fine sea salt
- Make the dough: In a large bowl, whisk together the butter and sugar until it turns light yellow and fluffy.
- Whisk in 3 whole eggs and 1 egg white until combined.
- With a rubber spatula, mix in the levain. Add the flour and sprinkle the salt on top. Mix until the flour has absorbed. The dough will have the consistency of a thick batter. Cover the bowl with plastic wrap and let rest 1 hour.
- Generously butter an 8½ x 4½-inch loaf pan.
- Shape the dough: Place half of the dough into the loaf pan. Dip an offset spatula in a cup of water, tap off the excess, and smooth the surface of the loaf. Next, top with six ¼-cup scoops of dough forming two rows of three scoops (We used a #16 scoop). Dip an offset spatula in a cup of water, tap off the excess, and lightly smooth the surface of the scoops, being careful to preserve their shape.
- Cover the pan with a buttered piece of plastic wrap and let rest 4 hours until the dough rises up to touch the wrap.
- Preheat the oven to 450°F.
- In a small bowl, beat together the reserved egg yolk and 1 teaspoon of water and brush the entire surface of the loaf.
- Place the pan in the oven and reduce the temperature to 375°F. Bake the loaf for 40 minutes until golden brown. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let cool completely for 2 hours before slicing.
- Store in a sealed plastic bag for up to 3 days.