Yield

1 loaf — fits an 8.5x4.5 inch loaf pan

Ingredients

Dough

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350 g bread flour (≈ 2 ¾ cups + 2 Tbsp)

70 g active sourdough starter, 100% hydration (≈ ⅓ cup)

190 g milk or half milk / half water (≈ scant ⅔ cup / ½ cup + 1 Tbsp + 1 tsp)

1 large egg (~50 g)

45–60 g sugar (3–4 Tbsp | sweeter option = close to ¼ cup)

7 g salt (1 to 1¼ tsp fine salt)

85 g softened butter (6 Tbsp / ¾ stick)

Optional: ½ tsp vanilla extract

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Instructions

Mix Dough

1. Whisk together milk, eggs, sugar, and sourdough starter.

2. Add flour and salt. Mix until shaggy.

3. Rest 20–30 minutes.

4. Knead until starting to feel smoother (stand mixer preferred for brioche).

   Add Butter

5. Add butter a tablespoon at a time, fully incorporating before adding more.

6. Mix until dough is smooth, elastic, shiny, and slightly tacky.

   If dough gets greasy or tears, rest 5–10 minutes and resume.

   Bulk Fermentation

7. Cover and bulk ferment 3–4 hours at warm room temp (75–80°F).

   Dough should rise about 50–75% (does not need to double).

8. Refrigerate overnight 8–14 hours.

   Shape

9. Remove chilled dough, lightly flour surface.

10. Shape into a tight loaf (roll like a jelly roll, braid, or coil).

11. Place into a greased loaf pan.

    Final Proof

12. Proof 3–5 hours at warm room temp until dough crowns about 1 inch above pan and jiggles when shaken.

    Bake

13. Preheat oven to 350°F (175°C).

14. Optional: brush with egg wash (1 egg + splash milk).

15. Bake 30–38 minutes. Tent with foil if browning too fast.

16. Bread is done at 190–195°F internal temp.

17. Cool completely before slicing.

Notes

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Milk → richer, softer crumb. Water → slightly lighter texture.

Less sweet sandwich loaf: use 45 g sugar.

Richer brioche: add +10–20 g sugar and +15–20 g butter.

Cold proofing improves flavor and makes shaping easier.

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