Brioche - Why can't butter be melted?
Every conventional brioche and other enriched dough recipes specifies usings room temp/ unmelted butter, but I cannot find a good reason why. This video from Foodgeek https://www.youtube.com/watch?v=BRGCI2UT8ik suggests that maybe there isn't much if any difference between using melted and unmelted butter. Is there something his experiment was missing? Perhaps we can incorporate more unmelted butter into the dough and his recipe did not use enough better to make a difference?