I seen you made a baguette shape then formed the braid. I've been told that if I make the baguette and leave it that way that it will not hold its shape. Have you tried this? No, Maria, haven't tried leaving the dough in a simple baguette shape. Due to the high amount of fat, it might very well lose its shape as it bakes and the butter melts, which is why brioche are always baked in pans. If you have a baguette pan you could certainly do this, but freeform, on a baking sheet? I don't think it would work, unfortunately. PJH

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