Sourdough Brioche – Janie's Mill

Ingredients

• 400 g Janie’s Mill Sifted Artisan Bread Flour (3 1/3 cups)
• 100 g Janie’s Mill Whole-Kernel Bread Flour (3/4 cup) (you may substitute Sifted Artisan for the Whole-Kernel if you like)
• 35 g Sugar (1/8 cup)
• 25 g Honey (1 tablespoon)
• 5 g Instant yeast (or Osmotolerant yeast, if available) (1 1/4 teaspoons)
• 10 g Salt (1 1/4 teaspoons)
• 225 g Eggs (about 4 large eggs)
• 150 g Whole milk (2/3 cup)
• 150 g Levain (about 3/4 of your levain or 3/4 cup)
• 225 g Butter, soft (1 cup or 2 sticks)