sourdough brioche

• 1/3 cup whole milk (83 grams)
• 2 cups active, unfed sourdough starter (480 grams)
• 6 whole eggs (307 grams)
• 4 cups organic all-purpose flour (565 grams)
• 2 tbsp organic cane sugar (20 grams)
• 1 tbsp unrefined sea salt (11 grams)
• 1 cup unsalted butter, softened but still a little firm

Instructions

1. In the bowl of a stand mixer, place the milk, sourdough starter, eggs, flour, and sugar. Knead on medium-low using the dough hook for 5 minutes.

2. With the mixer still running, add the salt.

3. Add the butter, one tablespoon at a time, waiting until the previous tablespoon has been kneaded in before adding the next one.

4. Continue to knead the dough for an additional 15-20 minutes, or until it passes the windowpane test. Grab a piece of the dough and stretch it out. If you can see light through it before it tears, it passes!

5. Scrape the dough into a greased glass bowl. Cover and allow to ferment at room temperature for 1 hour. Place in the refrigerator and allow to chill for 12 hours.rease two 9x5-inch glass loaf pans. Set aside.Divide the dough in 2 and form each half into a loaf. You can braid the loaves or form them into 6 individual buns. I personally recommend braiding them.G

   1. Divide the dough in 2 and form each half into a loaf. You can braid the loaves or form them into 6 individual buns. I personally recommend braiding them.

   2. Tuck the loaves into the prepared loaf pans. Cover and allow to rise until they puff up over the edges of the pans, about 2-8 hours.

   3. 30 minutes before the loaves are done rising, preheat your oven to 375° F. Grease two 9x5-inch glass loaf pans. Set aside.Tuck the loaves into the prepared loaf pans. Cover and allow to rise until they puff up over the edges of the pans, about 2-8 hours.30 minutes before the loaves are done rising, preheat your oven to 375° F. Bake 35-45 minutes