How did I fuck up this brioche?

>>7326931
I would not recommend brunos recipes as a starting point. he's a professional chef and makes all this shit look easy, so it's easy for him to go from a beautiful mess to a shiny dough.

to your problem though, looks shaggy, so your gluten matrix might not be developed. watch the way bruno stretches and folds, it's magic really. do a windowpane test (stretch a small piece apart, if you can see light thru it like a windowpane, your gluten matrix is fine.) You can also throw it in the fridge.

Brioche should be greasy, it's got a shit ton of butter.

I recommend thorwing it into the fridge overnight. This will 1) slowly develop your gluten 2) chill the butter in the mix, making it maybe easier to handle.

>>7327232
here's a vid better showing how to develop your gluten matrix

https://youtu.be/sOjSp5_YiF0

OP, brioche will often look like a disaster as you work in the butter
it's a real shit to work with, and something like a dough scraper is really useful (or just improvise with something like the side of a lid from a plastic tub)
i will usually keep adding butter until the dough really starts to struggle to absord (adsorb? i don't know what the chemistry is) butter any more, but mostly brioche recipes recommend leaving it overnight in the fridge anyway, so it'll be stiffer then, and resting the dough will always help

key points: it will be greasy, it will be difficult to work with, so don't worry about that, and it will still rise and taste excellent after baking

>>7327239
Thanks for the video. Whenever I see this technique, the video is either poor quality or in a different language so it's nice to see it done more clearly.

He keeps talking about air a lot - do you know what the importance is here, in scientific terms? I thought the benefit of the technique was just that it was an easy way to stretch a wet dough, thus building up the gluten.