I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury.
I tried making brioche several times now, and the maximum amount of salt that I used was 7g (for like 340g of flour), but it ended more sweet than savoury every time.
I know this may sound like a simple answer: just add more salt, but I'm afraid of doing so because I know salt negatively affects yeast development.
Can I just add more salt until I like it and it won't affect the dough rising so much, or maybe should I remove some sugar? The recipe I follow calls for 35g sugar (again considering 340g flour) plus 60g milk which is already slightly sweet.