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Making brioche, not sure if its right, can I save it?

loveisdivine · 2013-12-24 12:31:14

So I made brioche for the first time last night, following this recipe http://www.bbcgoodfood.com/recipes/festive-filled-brioche-centrepiece-baked-camembert It was very wet and stocky when I was making it. I kept kneading it, in the mixer, and it never relly came together as a dough. It did seem to be how its described in…

24-12-2013 01:31PM

#1

loveisdivine

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So I made brioche for the first time last night, following this recipe http://www.bbcgoodfood.com/recipes/festive-filled-brioche-centrepiece-baked-camembert

It was very wet and stocky when I was making it. I kept kneading it, in the mixer, and it never relly came together as a dough. It did seem to be how its described in the recipe, "thick cake like batter". I checked it this morning and its risen well so far, about an inch or 2 from escaping the bowl!

I gave it a little poke and it was still more like batter than dough. If I need to, can I add a little more flour as I give it another knead and shape it? Or will that ruin all the proving its done?

I know brioche is not like a normal dough, but having watched michel roux do it on youtube, his looked more "elastic" than mine.

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