Starting Over

Let my sponsor, BetterHelp, connect you to a therapist who can support you - all from the comfort of your own home. Visit https://betterhelp.com/isabel and enjoy a special discount on your first month. If you have any questions about the brand relating to how the therapists are licensed, their privacy policy, or therapist compensation model, check out this FAQ: “https://www.betterhelp.com/your-questions-answered/“ sourdough brioche bread recipe 150g sourdough starter 550 g all-purpose flour with around 11% protein 60g g granulated sugar 4 large eggs 125 g milk 10 g salt 225 g unsalted butter room temperature, cut into cubes Add the flour, sugar, salt, eggs, milk, starter, and salt into a stand mixer fitted with a dough hook. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Mix this dough for around 5 minutes to develop the gluten. Add the cubed butter, a few pieces at a time. Incorporate each cube before the next addition. Turn the mixer on medium and mix it for 10-15 minutes. Make sure the dough passes the window pane test, if it doesn’t, continue mixing until it does Let proof in a warm place for 4-5 hours or until it’s increased in volume and is puffy. It doesn’t need to fully double in size, it can be around 25% larger, you need to be careful not to overferment this dough. Place the dough onto a floured surface and cut into 16 equal pieces. Shape into little balls and place into 2 bread loaf pans, 8 pieces per pan. Let proof until doubled and puffy, this should take around 5-8 hours Pre-heat the oven to 400°F(200°C). Brush the tops of the loaves with egg wash. Bake for around 25-30 minutes until deep golden brown. If you find the top of the bread darkening too much, loosely cover with foil. Once baked, let it cool to room temperature.