I made a loaf of brioche today following a French recipe. Here's how it looks: I don't like its texture. It's bland and a bit dry. Honestly, the taste of overnight-proof bread is not very atractive to me (perhaps because I used instant yeast instead of fresh yeast???).
Here's the recipe I used:
6g instant yeast
2 large eggs
250g bread flour (13% protein)
125g unsalted butter
I kneaded the dough with hand mixer and checked with windowpane test. The dough was soft, and almost not sticky because of butter.Then I covered the dough with plastic wrap and let it proof at room tempearture for 2 hours, deflated, then covered and let it proof in the fridge overnight (around 10 hours).
After shaping in the mold, I let it proof again for another hour. Finally, I baked at 170°C for 30 minutes, and 160°C for 10 minutes.
How should I improve it? If anyone has a brioche recipe that is soft, moist, flavorful and buttery (like Harry's brioche), it would be great.
Thank you very much.