Uploaded April 2024 | Updated September 2026, 1 week ago
Achieving a cottony texture and shredable crumb in your bread is not a dream. Follow these few basic pointers on kneading the dough :-
➡️ use cold ingredients if your room temp is hot. Try to control dough temp not to exceed 26C during kneading. That helps to get a finer crumb texture. I use flour from freezer coz my RT is often above 30C. You may chill the mixing bowl too
➡️ Check the dough from time to time. Only add butter when the dough has developed some rough window pane
➡️ As brioche calls for a lot of butter, add it gradually in batches without rushing.
➡️ The final dough should be smooth and silky with a thin window pane. When you stretch and tear the dough, the hole should have smooth edges (not jagged).
Besides kneading the dough well, following points are important too.
➡️ Degas properly during preshape gives a finer crumb.
➡️ Do not over proof. Over proof dough gluten is weaker hence will not give a perfect structure to the bread
Achieving a cottony texture and shredable crumb in your bread is not a dream. Follow these few basic pointers on kneading the dough :-
➡️ use cold ingredients if your room temp is hot. Try to control dough temp not to exceed 26C during kneading. That helps to get a finer crumb texture. I use flour from freezer coz my RT is often above 30C. You may chill the mixing bowl too
➡️ Check the dough from time to time. Only add butter when the dough has developed some rough window pane
➡️ As brioche calls for a lot of butter, add it gradually in batches without rushing.
➡️ The final dough should be smooth and silky with a thin window pane. When you stretch and tear the dough, the hole should have smooth edges (not jagged).
Besides kneading the dough well, following points are important too.
➡️ Degas properly during preshape gives a finer crumb.
➡️ Do not over proof. Over proof dough gluten is weaker hence will not give a perfect structure to the bread
