Uploaded April 2025 | Updated September 2026, 2 weeks ago

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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.

thriftbooks.com/a/jim-lahey/222863

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

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