I made brioche a few days ago and the texture came out almost a little like corn bread and not quite as fluffy as I was expecting. What can I do to improve the texture? The
If it is more cakey than bready, I would ask what kind of flour you used? Brioche needs at least an AP flour that will make a good loaf of bread. Also, the dough needs to be worked to windowpane so a proper crumb can develop.
I used king author AP flour
Flour selection would be largely irrelevant, but if it’s like corn bread it would most likely be that you under-mixed (was the cold butter fully incorporated into windowpane or just before?) and also had the incorrect ratios of egg and milk. A pretty standard bakers percentage for eggs is 40%, and 30% for milk.
The recipe I used didn’t call for any milk and I used five eggs. I was worried about over kneading it, so I think that there is a good chance that I under worked the dough.
If a cake or pastry flour was used, the subsequent bread could have too low a gluten content to make a good bread crumb and turn out be more cakey.If a higher protein flour was used (AP or higher), then undermixing would be the likely cause of cakieness.
What is your kneading procedure and formula?
I don’t have a specific formula. I usually use my stand mixer and do the window pane test.
My brioche texture does not work only when it is cold in the room and the dough is "not comfortable". And so I use 4 eggs per liter of milk and the dough is excellent.