Sourdough Brioche

Ingredients

• 200g white sourdough starter
• 500g strong white flour
• 10g table salt
• 50g caster (superfine) sugar
• 5 large eggs, at room temperature
• 150g milk
• 200g unsalted butter, softened,
• 1 egg, beaten with a pinch of salt, for brushing

Directions

1. Mix all the ingredients together except the butter into a rough dough.
2. Let it rest for an hour.
3. Knead until the dough becomes smooth and passes the window pane test (this is easier with a machine)
4. Start to add butter, add in bits to ensure its fully a incorporated.
5. Let the dough rest at room temp for 4 hours then place it in the fridge for 12 hours to proof.
6. Take it out of the fridge and divide into hour pieces.
7. Shape these pieces into balls and Place 2 balls in greased bread tins.
8. Leave to warm up for about 3 hours.
9. You’ll want to pre heat the oven too 250c about 20 min before putting them in.
10. Brush the loafs with the egg wash before putting them into the oven.
11. Once there are in the oven turn it down to 200c.
12. They’ll take 40 minutes to bake. And you can check on them after 30 minutes to see if they are browning alright. If they are browning too fast turn the oven down by 20 degrees for the last 10 minutes
13. Once you remove them from an oven let them cool on their side on a wire rack