I've tried a few dough/yeast recipes for brioche and they never come out quite right. Really, I need someone experienced to show me what the dough should feel and look like when it's ready, but I don't know anyone like that.
What's usually wrong is:
- the brioche are denser and less aerated than they should be
- they are crumbly and don't have that thread-like texture
- they taste a bit yeasty
I proof the yeast and it bubbles nicely so I know it's ok. The brioche rise ok and double in volume too.
I don't have a machine so I knead by hand, for about 20 mins. Could that be the problem, am I over-kneading, or under-kneading?