Brioche Bread Sourdough

Sourdough Brioche Bread Stiff starter : 100g active starter 100g bread flour 50g water rises to peak in 4 hrs Main Dough : All stiff starter 500g. Bread flour 124g. -130g Milk 76g. Sugar 220g. Eggs 180g. Unsalted butter 10g. Salt In the stand mixer with hook attachment, add all ingredients (except butter) - knead until well incorporated Add in butter (7 batches) - knead until windowpane (if can’t achieve the windowpane after 12 mins, cover & chill in the fridge for 15 mins & continue to knead until windowpane) Form into a ball & cover & rest 2 hrs at room temperature Cold retard 2 hrs (optional) Divide into 6 equal portions & form into balls & rest 15 mins Roll into logs & shape Place into 2 Pullman pans & cover & proof until double in size (4hrs at room temperature 28°c) Do finger poke test Egg wash (mixture of 1 egg & 1tbsp water) Bake in the preheated oven at 180°c 35-40 mins (cover the top with a sheet of aluminium foil when it turns into golden brown)