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Sourdough brioche (makes 1 loaf)

Stiff starter (prepared the night before making the dough)
50g starter
20g sugar
120g flour
66g water

Dough
400g flour
80g sugar
8g salt
50g milk
4 eggs
All stiff starter
113g butter
1 egg for egg wash

1. Prepare stiff starter the evening before making the dough (around 10pm). Mix all ingredients of stiff starter until cohesive. Let rise until peak. At 66F, that was around 12pm the next day for me.

2. Next day, mix all ingredients in a medium bowl (or bowl of stand mixer) EXCEPT butter. Knead for 15 mins (until dough is cohesive).
3. Add butter 1-2 tablespoons at a time and knead until windowpane is achieved. This can take 25 mins in a stand mixer of low or 45 mins by hand!

4. Cover and bulk proof at 79-80F for 8-10hrs. The dough may not rise very much during this proof. Place the dough in the fridge overnight.

5. In the morning, pull the dough out, divide into four even pieces and shape as per the video. Place the pieces in a 8.5”x 4.75” x 4.375” loaf pan and proof for 5hrs at 79-80F.

6. Preheat oven to 350F and bake for 35-40 mins or until internal dough temp reaches 195F.

7. Cool for 45 mins, slice and enjoy! ☺️