I’d never made brioche before and thought it a good idea to try the recipe from Delicious Days. The only problem was that I didn’t have fresh yeast and had no idea how to shape bread rolls without all the folds and creases.
The results were a little disappointing. The brioche rose so much that they had caps (kind of like the way scones split in the middle). The texture was also on the tough side.
I have no idea if this was because of the dry yeast, my poor bread shaping skills, my having overworked the dough or a combination of everything. I’d like to try this recipe again, but perhaps after I get more practice in bread making.