How to make a brioche, dough, from scratch. (with Sourdough culture)

How to make a brioche at home, now it is such a pleasure to make it.

Preferment

on Sunday (just as reference)

100 gr sourdough starter 100% hydro

1 egg yolk (keep the white for the next day following step)

35 gr strong flour

35 gr water

15 gr honey

Stir everything until it is all well combined together and leave at room temperature for about 12 hours or until it shows signs of growth and fermentation. It is very important that you wait until the preferment has started because this is the beginning of your recipe and it is a very important step for succeeding with your brioche Let proof until it doubles, there is no time frame.

Second dough
to knead once the first dough has doubled
500 gr flour
200 gr sugar
60 gr butter
2 eggs
80 ml of water
And off course the mixture from the day before.
knead until it becomes a nice mixture, it doesn't need to be smooth.'

For the third dough:
650 gr flour
50 gr sugar
50 gr melted butter
4 egg yolks
4 eggs
20 gr salt
100 gr water

knead until it becomes nice and smooth then make sure that you make double again.
Bake at 170 degrees celsius for 40-50 minutes. And I divided this dough into 2 tins.
let cool down onto a wire. And enjoy.

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