First attempt at brioche
Well, I think it turned out ok, really. It's very rich, but not as sweet as I expected — the flavour is very similar to croissants, which is unsurprising as they both use basically the same ingredients.
Like all inexperienced bakers, I worried a lot about the dough being too sticky and probably added a little bit too much flour while kneading. The solution to that is to use a decent scraper. I also think I probably worked it too much after adding the butter and shortened the gluten a bit, as it's gone a bit cakey in spite of using strong bread flour.
Not sure if I'll try it again any time soon, or try a bunch of other things first.
