What coukd make my brioche dough into a cale batter consistency? I mixed and mixed thinking it would come together eventually - but it became a more pourable consistency. It never became elastic! As it rose, it became foamy and not possible to punch down. It was mixed a LOOOOONG time. Possible i absentmindedly got a measurement wrong? Incorporated butter to fast or too hot? Or possible sabotage by my three year old (might have added some extra salt - though i think i got there in time). Im exhasperated. Any ideas would help :/ thanks

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