Before I embark on this little adventure and potentially waste time, energy, and ingredients to fail. I'm wondering if the adjustments I've made to this recipe will work [theoretically].
Pictured you'll see the ingredients and their called for weights and my adjustments for flour, butter, yeast, and eggs. I did not adjust sugar, salt, or milk from the original.
My goal is to create a slightly richer, more buttery/eggy brioche than the recipes I've been finding. Thank you in advance for any input.
Best bet - try it - see if it's good. The results would dictate what to do. By the way - nothing wrong with the formula. Enjoy!
Thank you so much!
(*^-^)／＼(*^-^*)／＼(^-^*)
As Davey1 said, the substitutions are fine. Just make sure to incorporate the butter slowly. Doubling the butter will result in a wetter and more hydrated dough than before, but the modified formula is completely feasible. Let us know how it goes!
-Lin
Thank you! ( ^-^)ノ∠※。.:*:・'°☆
Successful or not, I'll reply here with the results.
Wow looks really great! Did you like it? Did the adjustments give you the changes you predicted?
It was amazing! I had to put it away and send myself to bed so I didn't eat the entire loaf in one sitting. It was everything I dreamt it would be and more. It may be the best bread I've ever eaten. I'm still in awe that I baked it.
I had to make a couple additional adjustments to the first round of dough before adding the butter. I think the addition of the vital wheat gluten made it a little dry or I didn't give it time to fully hydrate. So I added another whole egg and a "splash" of milk and after some more time kneading finally got window pane. After adding all the butter the dough was so soft and stretchy! It was a gorgeous dough to work with. If it didn't take all day, and make my kitchen aid very angry, I'd make it again tomorrow just so I could eat the rest of the loaf tonight.
10/10 highly recommend.