Achieving a Cottony Texture and Shredable Crumb in Your Bread

Getting that perfect cottony texture and shredable crumb is entirely possible with the right kneading techniques. Follow these essential pointers:

1. Use Cold Ingredients:
   • If your room temperature is high, use cold ingredients to keep the dough temperature below 26°C during kneading. This helps achieve a finer crumb texture. I often keep my flour in the freezer, as my room temperature usually exceeds 30°C. You can also chill the mixing bowl.
2. Add Butter Gradually:
   • Check the dough frequently. Only add butter once the dough has developed a rough windowpane. Since brioche requires a lot of butter, add it gradually in batches to ensure proper incorporation without rushing.
3. Achieve the Right Dough Consistency:
   • The final dough should be smooth and silky with a thin windowpane. When stretching and tearing the dough, the hole should have smooth edges, not jagged.
4. Degas Properly:
   • Proper degassing during preshape helps achieve a finer crumb.
5. Avoid Over Proofing:
   • Over proofing weakens the dough’s gluten structure, resulting in bread that lacks the perfect structure.