My homemade sourdough brioche

Directions

1. 1

   Make levain by combining 75g flour, 75g warm water and 10g of active sourdough starter.

2. 2

   Loosely cover and set aside for 12 hours.

3. 3

   In a bowl mix 2 eggs and 30g of warm milk, add your levain and mix until combined.

4. 4

   Add 40g of sugar, 3g salt, 280g flour, 2g yeast and mix until it’s all combined.

5. 5

   Add 60g of room temperature butter, knead until the dough is smooth.

6. 6

   Cover and rise for 3 hours.

7. 7

   Divide until 4 equal pieces, roll into smooth balls and place into a buttered loaf pan.

8. 8

   Cover and let it ferment for 12 hours in the fridge.

9. 9

   Preheat your oven at 325F, brush your loaf with an egg wash (1 egg + 2 tbsp milk) and bake at 35-40 minutes.