How to make Brioche?

Place the flours, salt, sugar, and yeast into your mixer bowl. stir to combine these dry ingredients. Now, add your prepared starter, milk, and eggs. Mix on low speed until combined, approx. 5 min., scraping the sides of the bowl with a rubber spatula halfway through. When combined, let the dough rest in your mixer bowl for 18 min, to let it relax. Once the dough has rested, mix on medium speed for approx. 9 min, or until the dough releases from the sides of the bowl.  With your mixer on medium-low, begin adding the unsalted butter, 1 Tablespoon at a time. Incorporating each tablespoon before adding the next.  Transfer the dough to a large buttered bowl and cover. Allow fermenting at room temperature for 2 hours, punching down the dough once halfway through. After fermentation, prepare two 8 inch loaf pans by coating the insides with butter. Scrape your dough out of the bowl onto a floured work surface. Cut dough in half and flatten each half into an 8inch by 12 in. rectangle. Roll each rectangle from 8″ side to 8″side and pinching the seams. Tuck ends under and place in loaf pans. Allow dough to rise in a room temperature, draft-free space for 2 hours. Preheat oven to 425 degrees F. Make the egg wash by whisking together the eggs and milk in a small bowl. Use the egg wash to brush the tops of each loaf. Bake until the loaves are amber brown and sound hollow when tapped, 30-35 min.

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