10:00 PM – Submerged Stiff Starter Build: In a small bowl, add your 10g of starter culture to 30g of water and whisk together cleanly. Stir in 60g of bread flour and mix thoroughly, gathering it together with your hands to form a tight, stiff dough ball. Roll it securely, place it into a glass jar, and completely submerge the ball with fresh room-temperature water.

The Leavening Rest: Let the jar sit undisturbed at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours. As it ferments, the starter ball will expand, its outer skin will dry slightly, and it will float cleanly to the surface. (The Acidity Hack: Submerging the stiff starter in water washes away excess organic acids, guaranteeing an incredibly sweet, non-sour final brioche texture).

8:00 AM – The Fruit Puree Base: Peel your 150g of fresh orange. Add the orange segments to a food processor or blender along with 100g of sweetened condensed milk and 1 large egg. If you are opting to use the 0.5g of dry yeast to minimize sour tones, drop it into the processor now. Blend everything together on high speed until completely smooth.

The Core Mechanical Mix: In your stand mixer bowl, combine your 300g of bread flour, the blended orange puree mixture, 15g of sugar, the optional orange zest, and 60g scooped cleanly from the buoyant center of your overnight stiff starter. (Note: Discard the wet, melting outer edges of the starter and use only the firm core). Mix on low speed for 2 to 3 minutes (or on a KitchenAid using speed 3 for 3 to 4 minutes) until well incorporated.

Salt & Butter Emulsification: Add the 6g of salt and mix for 2 more minutes until a cohesive, somewhat stiff ball forms. With the mixer still running, gradually add the 30g of soft butter. Increase the speed to medium-high and mix for a full 10 to 15 minutes until the fat is completely integrated, the dough matrix organizes itself, and it pulls cleanly away from the sides of the bowl.

Bulk Proof with Intervals: Cover the container tightly and let it proof for 3 to 4 hours in a warm environment kept at 76–80°F (24–28°C). Perform 2 gentle rounds of stretches and folds spaced evenly throughout this window to build vertical structure. The dough should look visibly lighter and slightly puffy.

12:00 PM – Cold Fermentation Retard: Transfer the covered proofing container directly into the refrigerator to rise slowly for 8 to 9 hours of cold fermentation.

10:00 PM – Dividing & Braid Shaping: Remove the chilled dough from the refrigerator. Tip it onto a lightly floured work surface. Divide the dough evenly into 3 or 4 uniform pieces. Roll each piece into a smooth log and braid them together tightly to form your decorative loaf.

The Final Overnight Counter Rise: Line the bottom of your loaf pan cleanly with a sheet of parchment paper. Transfer your braided loaf into the pan. Cover loosely and let it proof overnight on your counter for 8 to 9 hours at a stable room temperature of 70–72°F (20–22°C) until it completely doubles in volume.

Next Morning – Preheating & Topping: Preheat your home oven to 375°F (190°C). For a rustic look, sprinkle a very light layer of flour over the top of the risen loaf, or sweep an egg wash gently across the crown with a pastry brush for a shiny finish.

Baking: Slide the loaf pan onto the middle rack of the preheated oven. Bake for 35 to 40 minutes until the top turns a uniform, deep golden brown color. Remove from the oven, turn the loaf out onto a wire cooling rack, and let it cool completely before slicing!