Hand-incorporating Butter Into Brioche Dough
Have been following this site for a while, especially the official handbook and I really learned a lot from it. I only just recently made my own account on here. I was wondering if anyone could give tips on hand-mixing enriched doughs like brioche, as I don’t own a stand mixer and honestly, I much prefer hand-mixing my breads anyway. By the way, I only bake purely sourdough/naturally leavened breads.
I’ve tried making brioche burger buns already, but the dough ended up underdeveloped and the bread was a bit too dense. When I was mixing in the butter after the autolyse, I could only get it to the sticky, almost high-hydration dough texture, but not into a shiny cohesive dough ball. The texture improved slightly after I applied 3 folds over 3 hours, but was still underdeveloped. What do you think am I doing wrong? Am I not working the butter into the dough long enough prior to applying the folds?
Any feedback is appreciated. Thank you!