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Sourdough brioche doesn’t fail in the oven — it fails in the knead. Early in kneading, the dough is chaotic: streaks of butter, rough surface, sticky hands, tearing when you stretch it. That’s not wrong — it’s what happens before gluten organizes. Each minute of kneading isn’t just mixing — it’s building a network. Gluten strands are lining up, linking, and learning how to hold gas. Too short, and the dough can’t trap air. Too weak, and brioche bakes flat, tight, or heavy. As kneading continues,