Brioche dates back to the 1500s in France and is considered a subset of the Viennoiserie, which includes croissant. Made with eggs, butter, milk and sugar, sourdough brioche needs to be managed carefully through the proofing process as these additional ingredients make things hard work for the yeast biome. Brioche was baked by parishes as a “Blessed bread” throughout France, though likely as a luxury for the clerisy than as a part of communion. The French philosopher Jean Jacques Rousseau attributed “Qu’ils Mangent de la brioche” (Let them eat cake) to Marie Antionette but there is not evidence she said this.
- The Real Story Behind Marie Antoinette’s “Let Them Eat Cake” – SoloSophie
- What is Brioche What to Know About This French Bread – Spoon University
- Brioche Dough – Bon Appetit