Ingredients
For the starter dough
7 g or 1 tsp dry active yeast
200 g water 35° C
145 g 100% Grano Italiano type 0 flour (white flour - W 200), sifted

Directions
Add the warm water and yeast to the bowl of a mixer. Whisk until the yeast is dissolved.
Add the sifted flour and whisk to obtain a nice smooth batter.
Cover with plastic wrap and rest for about 1 hour at room temperature.
The starter dough is ready when the surface is covered with small bubbles.

Ingredients
For the Braided Brioche Bread dough 
2 large eggs, room temperature
100 ml oil 
85 g honey 
290 g 100% Grano Italiano type 0 flour (white flour - W 200), sifted
210 g type 0 Manitoba flour (white bread flour - W 350), sifted
10 g salt

Directions
Add the eggs, honey and oil to the starter dough and combine thoroughly with the flat beater on low speed to obtain a smooth dough.
With the mixer still on low speed, add the sifted flours and incorporate (2). When the ingredients are well combined, switch to the dough hook and slowly add the salt dissolved in a little water, a little at a time.
You will start to hear the sound of the dough slapping against the sides of the bowl.
It’s ready when it looks smooth and pulls away from the sides of the bowl. This should take about 5 minutes. While kneading, release the dough from the hook, turn it upside down and start the mixer again.
It may be a little sticky, but after kneading it briefly with your hands on a work surface it will be perfect.
Using a bench scraper, turn the dough out on a clean and dry work surface.
Knead manually for a few minutes until the dough feels dry, smooth and silky to the touch.
Flip over and shape into a ball.
Lightly oil your mixer bowl and put the dough back in.
Cover with plastic wrap and rest for about 30 minutes in a turned off oven. After this time, gently knock out the air, wrap in plastic wrap and store in the bottom part of the fridge.
The next morning (**) gently knock the air out again with your knuckles, divide into 5 pieces each weighing about 220 g and form 5 small loaves about 60 cm in length by applying pressure in an outward motion with the palms of your hands. 
It may be necessary to stretch the loaves again after the first time. Try to taper the ends, it will help you when sealing the braid.
Line the loaves up on your work surface and weave them into a 5-strand braid.

Place the braid on a baking sheet lined with parchment paper, cover with lightly oiled plastic wrap and store in the oven with the light off for the final proofing: it should more than double in volume (it may take about 45 minutes-1 hour).

Baking
mix of water and egg in equal amounts
sesame or poppy seeds (I used pearl sugar)

Once the dough has proofed, heat your oven at 185° C, fan off.
Brush the surface of the braid with egg wash. Sprinkle with seeds or pearl sugar and bake in the lower rack of the oven for about 25-30 minutes.
The brioche braid is done when the core temperature reaches about 90° C.



In cooperation with L'Ultima Fetta