Open Crumb With Rich Dough Like panettone and Brioche
I am trying to get open crumb from rich doughs.
The things I know to get open crumb are
1) Intensive mixing tightens gluten. (Oxidizes dough, which we do not care , since it is about butter and sugar).
However we can add liquid to improve extensibility(also increase enzymic activity)
Basically a double hydration method.
2)We mix on slow for a short period and improve strength of the dough by S&Fs.
So to get open crumb from rich dough , should one follow a method close to the first way or to second way.
First way would be the traditional panettone or brioche method but you add a lot more water at the end.
Or Second way, which takes forever specially incorporating the butter on slow speed. I can even maybe get an autolyse in there with the eggyolks and water, I dont know if this count as auto.
Of course , handling the dough and all the other steps has to be done correctly.