Brioche bread

*Sweet Stiff Starter* 50g starter 150g bread flour 70g water 25g sugar *Dough Ingredients* 400g bread flour 70g sugar 8g salt 100g milk 3 egg (165g) 140g unsalted butter All the sweet stiff starter * tin size - 20x10x10cm Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. Mix everything except butter till dough comes together and is strong. Add butter gradually and knead until dough achieves window pane. Bulk proof the dough for 2hrs at 28C. → Divide dough into 6 equal portions. Round each into a ball, rest for 15mins. → Shape the dough and place 3 into each loaf tin → Proof until 90% of the tin Brush with egg wash and snip, pipe with softened butter (optional) → Bake at 180C for 35-40mins *Yeasted Dough* 560g high protein flour 70g sugar 6g instant yeast 10g salt 3 eggs (165g) 190g milk 140g butter #brioche #sourdoughbrioche #enricheddough #sourdough #sourdoughsoftbread #softbread #briochebread #naturallyleavened #naturalyeast #wildyeast #levain #sweetstarter #sweetstiffstarter #sweetlevain