Brioche | The Fresh Loaf

I have 2 questions about brioche:

1- I noticed that the brioche recipe in the (baking & pastry ) book, has not included the salt in the dough ingredients, and I did it anyway for experiment & trial. But is there any purpose for discarding the salt in brioche or bread in general?

2- is there a basic formula for making brioche? I made so many recipes but didn't find to reach my dream brioche ( fluffy, light , shreddable crumb ), I only get a light loaf of brioche but the crumb is not cottony shreddable and tastless.

any tips or techniques? the highlighted question Are there many formulas for making brioche?

Here's my go-to recipe from Floyd-our host here on TFL.

http://www.thefreshloaf.com/recipes/lazymansbrioche

Here is my variation using pumpkin.

http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche

To make this loaf shreddable,knead to windowpane.

Definitely gonna check it out , thanks!

Here is a very good recipe:

https://www.youtube.com/watch?v=2eTdQO05sHI&ab_channel=arielkang100

only in my experience the quantity is for two brioches.

Enjoy, Tal.

Very good video, it is like a treasure! Thank you!

And any advice on best pans, silicone or metal?

I use a corning ware casserole pan in a rectangle shape. I like the shape. It is either 1 1/2 or 2 qt.

Otherwise, whatever vessel you like the shape of.