Made cinnamon buns last week and this got me interested in experimenting more with leavened enriched doughs (aka brioche). The main thing I want to go for is very soft and fluffy brioche, which means I should go fairly high in hydration with the internet recommending going up to 75%. My question is how do you go that high in hydration while still getting a dough that's not too sticky to work with? For the buns I had to add quite a bit of extra flour and cool the dough in the fridge to make it workable. How much does flour type matter (I used all purpose)? I know it takes a lot of kneading to develop the gluten but which technique is best: just regular kneading or something like stretch and fold? Also how does the way you leaven the dough influence the final product? I first did an initial rise of 1 hour, followed by an overnight bulk rise in the fridge, and a final 30 min rise of the formed rolls in a hot humid environment, got a pretty good result, but i'm interested if there's other options. Finally, do you have any recommendations of what to do with brioche dough? I was thinking of either making brioche buns with chocolate chips, or going a bit further and making something like a chinois.
you want to use stand mixer to make brioche then refridgerate the dough over nighthttps://www.bbcgoodfood.com/recipes/doughnut-dough
>>21594642why have I never had or even seen a cinnamon brioche
>>21594642Look up Chainbaker, he uses a cold ferment method
