Feed your starter before you start the dough. It generally takes 4 to 8 hours for the starter after feeding.
Then, add all the ingredients in a mixer ( except the egg wash) with a dough hook attachment. Start mixing the dough on low speed for around 3 minutes or until the dough comes together.
Increase the speed to medium and continue mixing for about 8 to 15 minutes until the dough pulls away from the sides of the bowl or when the dough becomes smooth and glossy.
Check for window pane. Pull a piece of dough and stretch it out. If it tears easily, it has not developed enough gluten. Keep kneading it for a few more minutes. If you can stretch the dough without tearing it, and you can see light shining through then it is ready for proofing.
Transfer the dough into an oiled bowl, and cover it with plastic wrap or a tight lid.
Place it in a warm place for 6 to 8 hours, or until it has doubled in size depending on the room temperature. Place the dough inside the fridge for a few hours or until you are ready to mold it to make it easier to divide and mold. I usually place it inside the refrigerator overnight to ferment it longer.
When you are ready to mold the dough, line your baking sheets with parchment paper. Use a bowl scraper to divide the dough into two equal parts. Divide each half into eight segments. Roll it into ball shapes. Cover the other half with plastic wrap until it has finished growing to keep the dough from drying out.
Place the balls into the prepared baking sheets. Loosely cover the dough with plastic wrap and let it rise in a warm spot for 2 to 6 hours or until it has about doubled in size. Tip: I usually place mine inside the oven with the light on. The warmth of the light helps the dough rise a little faster.
Preheat the oven to 400 degrees. Beat the egg and water together to create an egg wash. Brush over the proofed brioche. Place the bread loaf pan inside the preheated oven. Bake for about 25 to 30 minutes or until the top is golden brown.
Let it cool before serving.
