batches, it was a big gummy glue-fest. I think it's my processor. The first "beehive cake" I made (Julia's disc of brioche dough, glazed with honey and walnuts, baked as a cake, split, doused in rum syrup, filled with rum buttercream and reassembled, serve with cream and berries YUM!) the dough was so gluten-ey that the cake came out all lumpy and irregular. An impolite guest named it "cow-pie cake" and it stuck, with everyone yelling "Yee-Haw" as they dove into a piece. But there were no leftovers.

I do use Julia's processor method for other yeast doughs, and it works just fine.