Hi everyone! This is my first post - I’ve been lurking for a little while and feel like I’ve learned so much already!
I only bought The Cake Bible a few weeks ago and aside from a couple of initial glitches (it took me 2 not-quite-right cakes to work out that US cup measurements were different to Aus measurements so now I weigh everything just to be safe!!) the cakes have been a major hit!
I thought i would give the brioche/sticky buns recipe a go over the weekend. I don’t have internet at home (I’m at work atm) so I didn’t realise there were video clips showing pretty much every step.
Anyway, just for background - for some reason at the step where you mix in the butter and it’s meant to be glossy and pull away from the bowl, mine was more like a glue or a thick paste (but it was glossy-ish and smooth). I had to do mine in my stand mixer with the dough hooks (lol I’m still saving up for Kitchenaid and my food processor doesn’t have dough making capabilities).
I didn’t know it was meant to be more dough-like (as opposed to thick and sticky) so I scraped it into my buttered bowl and left it to rise (and it did rise a lot). Then I put it into the fridge for a couple of hours (I pretty much used all the maximum rising times). When I went to stir it gently it kind of collapsed back into a gooey mess but as I said, I didn’t know this was out of the ordinary (I have never made bread before).
So as you can guess, when it came to the folding stage, my dough wasn’t so much a dough as it was a sticky gooey mess. I put a thick layer of flour on my surface and it still stuck to everything. I had to scrape it off the benchtop with my rubber spatula. It wasn’t foldable! I had to knead in a LOT of flour to get it to be more dough-like (as in about about an extra cup) and then I did the folding and pressing part and wrapped it loosely in cling wrap and foil as instructed. It’s been sitting in the fridge overnight and I could see this morning (from the fullness of the package) that it has expanded some more.
I guess my question is - do you think the extra kneading and flour I put in would wreck it? I can’t work out what went wrong except that maybe because I was in a bit of a rush, I didn’t weigh the 2 cold eggs (I weighed everything else) and perhaps they were too big and there was too much liquid. Has this happened to anyone else? Should i cut my losses and start over, or give it a go in the oven anyway? Eek that ended up being more than one question - sorry!
Oh wells it’s all a good learning experience anyway!! I’ve never eaten brioche before and I’m worried my first taste might not be the best example!!
Thanks for any advice you can share =)