Sourdough Brioche Sandwich Bread

This is the method I use for making sourdough brioche sandwich bread. I use Jim Lahey's "biga" method from his book, "The Sullivan Street Bakery Cookbook." A non-affiliated link to his book(s) is below. https://www.thriftbooks.com/a/jim-lahey/222863/ https://www.barnesandnoble.com/s/%22Jim%20Lahey%22?Ntk=P_key_Contributor_List&Ns=P_Sales_Rank&Ntx=mode+matchall Recipe: 100-125 g lukewarm water 100-125 g fully-fermented starter 5-8 T gently melted unsalted butter 2 large room-temperature eggs 270 g all-purpose flour 1 teaspoon salt Connect with me: Ravelry: MercyTriumphs Instagram: instagram.com/slowcrochetYT Email: slowcrochetYT(at)gmail.com