Ingredients:

330gr bread flour (organic white flour n.4)

100gr whole milk

30gr caster sugar

30gr butter

5 gr salt

1 egg

100gr sourdough starter

Method:

In a large bowl add 100gr milk and 100gr of sourdough starter and mix well with a spoon.

Add flour, sugar, salt, egg and mix with a spoon, then knead with your hands. Once the dough is smooth add butter in small pieces allowing for each piece to be absorbed by the dough until you combine it all.

Let the dough rest in a bowl with the lid on for an hour then fold it twice.

Once the dough has doubled (~4hrs) fold the dough again and let it rest in the fridge overnight (or for at least 5 hours).

Take the dough out of the fridge, divide the dough in 3 pieces (~200gr each), roll each piece into a long rope (~12cm).

Pinch all the three ends together and braid, pinching at the end as well.

Butter a loaf tin and place the braid in it. Cover with a towel and place the tin in a warm place until the dough has tripled her size (~4hrs).

Heat the oven at 180 degrees Celsius and gently brush over the dough with the egg wash. Extra tip: you can add granulated sugar, seeds, nuts or chocolate chips on top.

When the oven has reached the temperature, bake the dough for 30/35 minutes until it is all well coloured and uniform.

Make it rest for at least 30 minutes or 1 hour before removing it from the tin.

Serve with your favourite jam, cheese, ham or just simply as it is.

This panbrioche can be stored in a dry place up to 3/4 days.