Essence of Brioche

[Jonathan Steven]

I've had brioche thats fine and crumbly (almost poundcake-like) as well as brioche that pulls apart in velvety strands. Apart from the fact that its buttery, eggy, and rich.. why do we refer to them with the same generality and which do people prefer more?

[Broken English]

I can't stand breads with a cake texture, which is one of the big reasons I find brioche overrated, as far too often, that's the texture.

Great brioche, for me, is light and airy, so that it doesn't become too doughy and cloying on the palate.

[Mjx]

I don't care for yeast breads that have a cakey texture, either, they always suggest that something went wrong; a more resilient texture is what seems right for brioche. It also shouldn't be too sweet: I've had some that had been really oversweetened.

[Panaderia Canadiense]

A third for revulsion of the cakey texture (something went wrong!) - with the richness of the bread it just seems that it should be very airy and velvetty. And not too sweet either, just a hint of sweetness to tell you it's breakfast time.

So basically, the Montreal style.

[Lisa Shock]

I think that the issue is related to the fact that we call different breads brioche even though they may contain vastly different amounts of butter. -Generally anywhere from 20% - 70% butter, in baker's percentages.