So i tried this (http://www.thebreadkitchen.com/recipes/brioche-recipe/) recipe. But when i tried to knead it, it just won't turn to the form its supposed to but instead, stayed as a sticky blob of dough. I started from the unsticky buttery dough just like the video/recipe told me, but as i knead it doesnt lose its stickyness and wont shape Im quite sure that my measurements are correct so where am i wrong? Please help me.
when you start, then turns sticky while kneading, then it's kneading technique. These videos will give you a better understanding of handling dough:
1. King Arthur Flour on proper kneading technique https://m.youtube.com/watch?v=5ZqJyalYqKU
2. Richard Bertinet's video on kneading sticky dough without bench flour https://m.youtube.com/watch?v=sOjSp5_YiF0
An aside, Dorie Greenspan develops recipes that are very user friendly. http://www.browneyedbaker.com/ode-to-the-golden-brioche-loaf/
Guess somethings wrong with my kneading, ill check it out and try again
on shaping. It's focus is dividing and shaping high hydration artisan loaves, but it too will give you an idea of the proper handling of dough so you don't tear the skin, use too much bench flour, and/or damage the dough's gluten structure.
https://m.youtube.com/watch?v=vEG1BjWroT0