---
author: Rachel Pardoe
source: https://sites.prh.com/sourdough-everything
video:
hero: https://bsteph.imgix.net/brioche.png
tags: [bread, sourdough, baking]
draft: true
rating: someday
---
# Buttery Brioche

## Sweet Stiff Starter

1. Combine (50g)[sourdough starter], (66g)[tap water], (20g)[granulated sugar], and (120g)[all-purpose flour] in a 1-liter container.
2. Cover with plastic wrap and let rise until at peak or just starting to fall, at least 12 hours.

## Make the Dough

3. Add (50g)[milk], all the [sweet stiff starter], (8g)[sea salt], (80g)[granulated sugar], 4 of the (5)[eggs], and (400g)[bread flour] to the bowl of a stand mixer.
4. Mix on low for 10 minutes, or knead by hand for 15 minutes, until fully incorporated.
5. Gradually add (113g)[unsalted butter] to the dough, 1 to 2 tablespoons at a time, kneading until fully incorporated after each addition.
6. Knead by hand or in the stand mixer for 20 to 30 minutes until the dough is smooth and elastic.
7. Cover the dough with plastic wrap and let rest for 1 hour.
8. Perform a coil fold, then two more coil folds in 30-minute intervals.
9. Cover and let the dough proof at room temperature until doubled in volume, 4 to 10 hours.
10. Place the covered dough in the refrigerator for an overnight cold proof.

## Shape

11. Remove the cold dough from the refrigerator and turn it out onto a lightly floured surface.
12. Roughly form the dough into a log.
13. Using a bench scraper, divide the log into four equal rectangular portions.
14. Cover with a kitchen towel and let rest for 20 minutes.
15. Grease a loaf pan with nonstick spray or [butter].
16. Using a rolling pin, roll each rectangle into a 5 × 8-inch piece.
17. Fold the sides into the middle to create 2.5 × 8-inch rectangles.
18. Roll each piece out again to 3.5 × 11 inches.
19. From the short side, loosely roll each piece up into a cylinder.
20. Place each cylinder seam-side down in the prepared loaf pan.
21. Cover and proof until the dough has doubled in size, looks airy and puffy, and a finger-poke produces a slow return, 3 to 8 hours.

## Bake

22. Preheat oven to 350°F.
23. Whisk the remaining egg in a small bowl.
24. Brush the top of the loaf with the egg wash using a pastry brush.
25. Bake uncovered for 50 to 60 minutes until golden brown and the internal temperature reaches 200°F.
26. Let the loaf rest in the pan for 5 minutes on a wire rack.
27. Remove the loaf from the pan and cool on the wire rack for 1 hour before slicing.