Brioche hydration and sticky concerns
Hi all. I am new to this forum, that's why I am posting this here in advanced section. Please guide me if I am going wrong somewhere. I made a brioche with Strong flour with 45% hydration and 20% butter and 16% Eggs. The dough came out good and had a good fermentation for almost 4 hours with 3.7% fresh yeast. While shaping, it started fermenting rapidly even though I resorted
Source: thefreshloaf.com