I did not use a stand mixer or yeast, only sourdough starter + stretch and fold and it turns out amazing 😩 the crumbs were not as soft and airy as the brioche i made with yeast + stand mixer though!

recipe:

- 370g bread flour

- 30g brown sugar

- 7g salt

- 60ml milk (room temp)

- 110g melted butter

- 3 eggs (room temp)

- 120g starter

- 1 egg yolk for eggwash

feed starter (from the fridge) 1:3:3 the night before

next day: mix butter, egg, starter -> add flour, sugar, salt -> mix + knead by hand until a dough is formed

leave dough rise double or half its size, stretch and fold every 30 minutes, 6-8 times (i had to run errands, think i left it out for 4-5 hours)

-> place dough inside fridge for 10-12 hours (longer is okay) -> take it out and divide into 6 balls -> put it back in the fridge again for another 1 hour -> take the balls out and shape them into 6 long stripes -> braid 3 stripes into a bun = 2 buns in a loaf tint (shaping can be hard, if the dough keeps resisting, let it rest a bit, shape…