Hi,

i made an attempt at brioche yesterday, and the result is not quite what i would like.

The recipie is Ciril Hitz's, not very different than others i have (like Hamelman's).

I used a w330 flour, 13% protein content; all ingredients cold on a cold winter day; mixed for about 30min. overall with a final dough temperature close to 30º celsius.

Dough was very soft, but also very smooth and silky; i could stretch it very thin.

I put the dough in the freezer for 5 hours, then in the fridge overnight. Took it out in the morning, let it warm for almost 1 hour (again, cold kitchen), rolled it out and shaped like a croissant and some brioche a tete. Proofed, egg washed and baked.

What i do not like, is that the finished crumb is not at all elastic, or springy. It's just more like a muffin or cake consistency...

I'm a little puzzled, since the flour used was fairly strong and mixed for a long time.

I'd appreciate every comment on how to get that light but springy crumb :-)

Daniele.