I have 2 questions about brioche:
1- I noticed that the brioche recipe in the (baking & pastry ) book, has not included the salt in the dough ingredients, and I did it anyway for experiment & trial. But is there any purpose for discarding the salt in brioche or bread in general?
2- is there a basic formula for making brioche? I made so many recipes but didn't find to reach my dream brioche ( fluffy, light , shreddable crumb ), I only get a light loaf of brioche but the crumb is not cottony shreddable and tastless.
any tips or techniques? the highlighted question Are there many formulas for making brioche?