Sourdough Raisin Brioche

Mix the flour, water, and seed starter the evening before. Let it ferment at room temperature until matured.

Thirty minutes before starting the main dough, soak the raisins in the orange juice to rehydrate.

In a stand mixer, combine the flour, milk, stiff starter, sugar, and eggs. Mix on low speed for 10 minutes until the gluten begins to develop.

Increase the mixer speed. Add the butter in three equal portions, allowing 2 minutes of mixing between each addition to ensure full emulsification.

Add the salt and the soaked raisins. Mix on high speed for an additional 2 minutes.

Perform a windowpane test to ensure sufficient gluten strength. Transfer the dough to a countertop, form into a smooth round, and place into a greased container.

Let the dough rise for 2–4 hours total. During the first 2 hours, perform a coil fold every 30 minutes (4 folds total).

Divide the dough into desired portions. Leave the pieces uncovered on the countertop to rest for 30 minutes.

Shape the dough pieces and place them into greased loaf pans. Let rise for approximately 2 hours until doubled in volume. Note: if the activity is slow, the pans can be cold-proofed in the fridge for 12 hours.

Once baked, remove the loaves from the oven and immediately brush the crust with hot butter. Allow to cool completely before slicing.