Cotton-like Sourdough Brioche

Directions

1. 1

   Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.

2. 2

   Mix everything except butter till dough comes together and is strong.

3. 3

   Add butter gradually and knead until dough achieves window pane.

4. 4

   Bulk proof the dough for 2hrs at 28C.

5. 5

   Divide dough into 6 equal portions. Round each into a ball, rest for 15mins.

6. 6

   Shape the dough and place 3 into each loaf tin

7. 7

   Proof until 90% of the tin

8. 8

   Brush with egg wash (optional)

9. 9

   Bake at 180C for 35-40mins