Once More Time, With Volume

I’m happier with the second set of loaves from my first batch of brioche dough. I used smaller pans, so although the weight of the dough was the same as the first 2 loaves, the volume was better. I also let them bake longer (50 minutes as opposed to 30-40), which made them drier of course. But there’s so much fat in this dough (butter and eggs folks, and a lot of it), that it would take longer to ruin it than with other breads that don’t have the fat. In this case, a little drier is better.