Brioche Burger Bricks
Well, what can you say.
A novice baker is going to make a few mistakes, and I am almost happy that I did this so I could learn about dough and not getting it right every time.
The weather has turned, sunny and BBQ weather finally, so the obvious choice was to make hamburger buns. The best recipe, the obvious one was light brioche burger buns. Using the generic recipe you can find online, I threw myself into the enriched dough and the long proofings.
I very quickly realised that this "enriched" dough with egg and sugar would cause me trouble. The dough was very, very sticky, more than I had ever experienced before. I couldn't knead the dough, it was impossible. How on earth do people hand knead with his type of wet dough? I had to revert to tipping it into my kitchenaid. After 12min it was a nightmare, but I let it rest for 2h to prove in the warm day we had. After 2h the dough rose (good atmospheric temperature), it was more workable and I got into nice round balls. My optimism rose.
It was still a nightmare, but I had a little hope that they could be something. A 2h proof later and the dough had still not risen well enough, very flat and that was a major problem I think. Was that why things turned out bad?
The crumb shot revealed a stodgy, doughy bad crumb and there was no way it was edible. I was very disappointed I have to say.
So what did you think went wrong? Too little initial kneading? Bad proofing?
Thanks for any tips and advice