Sourdough brioche

Originated in France and can be filled with sweet or savory interior or just with marmalade. Typical recipes have a ratio of flour to butter: 2:1 but here I use less butter in a try to make it a bit healthier.

Ingredients (4 pieces)

• 60gr sourdough
• 15ml warm milk
• 95 all purpose flour
• 15 all purpose flour
• 1 egg (approximately 57gr)
• 10gr sugar
• 1 pinch salt
• 40gr butter – room temperature

Steps

• Warm a bit your milk with the sugar
• Add the milk in your sourdough and mix well
• Add half of the flour and mix well
• Beat the eggs in the pot where you warmed the milk and add it in our dough
• Finally add the rest of the flour and mix well
• Let the dough rest at least half an hour
• Add the butter in small quantities every time
• You need to knead here a bit. Your dough should be only a bit sticky and quite soft. Remember that you might have to adjust the milk or flour a bit cause the quantities here worked with my sourdough and depending on how big our egg was as well!
• In the next hour fold twice your sourdough and leave the dough afterwards till it gets double
• You can leave it in the fridge overnight and before shaping it should remain in room temperature a couple of hours. You want your dough to double before shaping (comparing it to the size it had before entering in the fridge the previous day)
• After shaping it, leave it in room temperature till it gets double again. See the fotos
• Bake in preheated oven in 220 degrees for around 12 minutes till it gets golden