Sourdough Brioche

Prep

1. Wheat Sourdough Starter

Cooking

1. Thoroughly chill all ingredients. In the bowl of a stand mixer fitted with the hook attachment, place: flour, levain, salt, yeast, milk, eggs, and egg yolk. Mix on low speed until all ingredients are combined, about 5-7 minutes.
2. Add the measured sugar and mix on medium speed until the sugar is completely dissolved.
3. Cut the cold butter into 1x1 cm cubes and gradually incorporate it into the dough on medium speed, dividing it into 3 portions.
4. When the butter is almost fully incorporated, increase the mixer speed and knead the dough until smooth, uniform, and glossy (the temperature should not exceed 24°C, and a gluten window should be present).
5. Turn the dough out onto a greased work surface, divide into 120 g pieces, and shape them into balls. Place them in a container and refrigerate for 30 minutes.
6. Reshape into tight balls and place them in a baking pan. Proof for about 1.5 hours at 28°C.
7. Before baking, brush the surface with egg. Bake at 180°C (preheated to 200°C) for 20 minutes with steam and convection.