September 14, 2023 - 8:12am
Brioche Help
Hello All,
I am working on my brioche buns and have been having some issues lately - I bake at 375F, 6Top, 4Bottom with steam injection, vents closed for 8 min, then bake another 12 minutes. Rolls are each 120grams - I mix and refrigerate dough for 24 hours, then take out and shape into balls, and then final shape into a roll. Proof in my bakery for about 2 hours at 78F - egg wash and bake.
Sometimes I am great, but other times my bottoms cave in and the bottom of the dough doesnt cook and results in a line (photo attached).
I believe it has to be a shaping issue but was curious if anyone had any thoughts - I dont think its underbaking since other some rolls turn out great - please help!
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Hello!
This is usually due to underbaking, but some other things can cause this bread fault:
• excess of malt in flour;
• insufficiently fermented dough;
• excessive hydration %;
• insufficient baking time;
• too low hearth temperature (not enough heat at the bottom);
• hot breads were not carefully handled when taken out of the oven
• hot breads were left to cool down on a cold metallic surface
P.S. Egg washed breads do not need steam. Their surface is already moist, isn't it? Steaming egg glazed items only dulls the shine.
I also dont have any of these issues at 60 or 80g, its only at 120g where i start having issues
Remember the larger rolls will want to bake a little longer at a little lower temperature than the small ones.
Right now I’m at 375 top heat 6 bottom 4 - maybe I’ll bump to 350
Right now I’m at 375 top heat 6 bottom 4 - maybe I’ll bump to 350
Could be underproofed at the larger size, still too cool in the middle to bake properly. No need to refrigerate this dough overnight, is it sourdough? Could use a warmer final proof perhaps.
Thank you ! Maybe I’ll try adding an extra 30 min. I had thought 2 hours shaped at 78 F could of been a little long and over proofing could of been the issue
Burned on the top and raw on the bottom. Increase bottom heat, reduce top heat or reposition baking sheet lower in the oven.
Gluten not developed enough. Knead longer.
Maybe not enriched enough (butter). Please post the formula.
Thanks - I think its for sure shaping or baking related, will try messing with top and bottom heat