get me the delivery

ah, the almost-one-month-old brioche dough that was sitting in the freezer was unveiled last night.
five balls growing. i wanted to make the smaller balls sandwich in between the big ones, and pop out over the top, so that there would still be some semblance of têtes. but in the end i couldn't hold it up together, so i let them lie zig-zag.
this brioche dough seems to give me bubbly surfaces, compared to the nigella brioches. so the crust is not smooth and shiny.
i think the loaf looks like a pound cake after being cut open. maybe a smaller tin, a taller loaf next time?