brioche dough

Does anyone know of a brioche dough--middle class variety--made with a pate fermente? I'm sorry if this isn't the correct protocol. I'm a complete novice to the fresh loaf as well as artisinal breadsmithing. Of course you know i'm referring to the breadbakers apprentice preferment of "old dough." Thanks in advance and forgive my lack of decorum.

ireymurph