Trying to double my brioche recipe
I have a really good brioche recipe that I love and I tried to double it using the baker's percentage and it did not turn out. I think it has more to do with the amount of eggs and butter that I put in. Any help would be appreciated and keep in mine that I make sticky buns and cinnamon rolls with this, if that matters.
in a single batch I use 3 eggs and 10 tbs of butter, so I doubled that. Is that how it works?
Typically on a single recipe I get this super elastic, soft putty type of dough and this time I got a dough that was crumby and would tear. I'm going to let it proof longer and hopefully that fixes the problem once I bake it.
EDIT: Turns out I added too much yeast. I went back and looked at my measuring spoons and i used tablespoons until teaspoons. It was like a monster growing, it's still growing actually. I baked a small amount of the dough before I do my final bake tonight and the yeast taste was definitely there but I think I can cut down the strong taste with my caramel and pecan glaze. Fingers crossed it works.