Why is my brioche dry? Patient: Brioche. Dry like a croissant. Huge air bubbles.


120 g all purpose flour
96 g heavy cream
1 egg
10g yeast
salt
10 g sugar


Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, into the warm oven meanwhile.

So, how do you think, what did I do wrong?
As per Stephie's comment, I'm adding this as an answer, even though it has to be largely conjectural.

10g of yeast is a lot of yeast for this amount of dough. With a five hour proof at room temperature, I think it is very likely that your dough is overproofed. This means the gluten structure over-develops and then becomes exhausted. So rather than a matrix of small bubbles you get a few big cavities in an otherwise heavy loaf.