Poor Man's Brioche

I recently made a sourdough version of Peter Reinhart's Poor Man's Brioche from BBA.

Here is the formula:

• 213 g KA bread flour
• 8 g sugar
• 5 g salt
• 7 g dehydrated milk solids
• 21 g water
• 2 eggs
• 56 g starter
• 57 g butter

I fed the starter the night before baking around 9:30. I started the mix at 8:30 the next day. I may try a stiff overnight levain next time I bake this bread.

I started by mixing the starter, eggs, and water together. Next I added all the ingredients except the butter and mixed for about ten minutes. After a 20 minute rest I added about a third of the butter and mixed for about 10 minutes. I continued in this fashion until all the butter was added. The FDT was about 82 degrees Fahrenheit.

I bulked for about 4 and a half hours. I shaped the dough into a boule and let it rest for about 20 minutes, and then shaped it into a loaf. The second proof lasted about 6.5 hours. I used my oven light to keep the dough nice and warm.

I baked the bread at 350 degrees Fahrenheit for 30 minutes. This was too long. The temp was about 207 degrees Fahrenheit.

Here is the final result. The bread was too small for the loaf pan I used. I'll probably increase the recipe by 50% next time I bake this bread.

Any feedback is appreciated!