Hi. I'm Alan, I'm a pastry cheff in a restaurant y Mexico City. I don't know much about bread so thats why I'm asking for your advice. The other day I Made these Brioche loafs and today I realized they where like sinking, so I cut them all and this is what I found. They were all hollow on they inside!!! Do you have any idea why this happend? 😱
by Dramatic-Guava862
44 Comments
If nothing else, you could use them to hide stuff…
Looks like a hollowed out pumpkin
underproofed, and likely not enough yeast. you should punch it down about a middle of the way through the proof, if it’s already shaped i’d suggest poking holes, 3-4 holes per row, 3-4 rows of pokes. no bigger than a pencil, about double the width of a toothpick, this may help release some gas so the yeast can continue working
Fill with a stew…
Not an expert but I’d say it wasn’t worked enough. Brioche requires a lot of kneading, 10-15 minutes before you add the butter, then enough to fully incorporate each piece of butter (usually added in small pieces one at a time).
Oh no!!! That’s a terrible bummer. :/
Fill it with marzipan and make a stollen.
They look like they’re screaming
Congratulations. This is a very huge step in your bread making skills. Very very few bakers can successfully make *pain d’oeuf dans un trou*. Most people have to cut out the center of the bread when they’re trying to make eggs in a hole.
Looks like a toad-in-the-hole special is coming!
They need googly eyes
Thank you for all your answers, some are really funny 🤣🤣🤣
I realized that I used instant dry yeast for SAVORY dough, and this recepe requires a decent amount o sugar. Do you think that could be the reason?
Slice and make croque madams
Perfect for “Egg in a Hole”!
bread bowls!
Perfect bread bowls
That looks ideal for bunny chow. Fill it with a sweet/savory curry and enjoy the perfect bread bowl
You know ever since someone posted that bread loaf that turned out to be a pillow, I’ve had some trust issues on this subreddit…
I know I can’t be the only one thinking it
You can put your weed in there
It’s like an inverse butternut squash
Oh no! Send them to me and I’ll properly dispose of them
Looks like the part of the squash that you remove the seeds from
You mean the perfect bread bowls you made? 10/10 would fill with soup
Soup bowls
I been reading a japanese children book series to my kid. About a rat dressed in hollowed bread costume. I guess this is where he got his costume from…. (Book series is パンどろぼう)
These would be *perfect* for Toad in the Hole.
Those are just premade bread bowls
Como ya alguno mencionó desgasificar la masa antes de formar los panes y le daría fermentación lenta en el refrigerador 👌🏾🔥
Maybe a bread bowl ?
Do not the bread
Professional here. You did not develop the gluten structure good enough while maintaining as cool as a dough temp as possible. Always use cold eggs, milk and butter especially if you live in a warmer climate. In the summer we had to throw our weighed out flour in the freezer the night before. The dough is mixed enough when you can stretch it as thin as possible without it ripping. Google windowpane test for bread. Also based off the rough exterior I am guessing the dough dried out during your rise and got a skin. I like to egg wash once before the rise and once more before they go in the oven to help to prevent a skin but also to help with the extensibility while it’s rising in the oven.
Can you tell us your recipe? I’m wondering if it had WAY too many eggs. It reminds me of Yorkshire pudding.
At work we are taught it’s from over proofing or inconsistent temp during a proof but I’ve never experienced it personally.
Best bread bowl ever?
Fill it with soup/meaty stew, or custard.
Knowing your recipe might help with diagnosing the problem here. But I’d guess one of the following:
Underdeveloped dough or weak flour (gluten is too weak to trap air properly and the fine bubbles burst forming a large cavity)
Overproofed (similar effect as above, but this time dough expands too much in the oven and the foam ruptures)
Not enough eggs for emulsification or too hot during proofing (butter in the dough melts and seperates from dough structure, weighs down dough. Loaf would be greasy to the touch in this case)
aaaaaaaahhhhhhhh!!!!!!!!!
Egg in the Basket or Toad in the Hole. Yum
Big bread bowls!
Hi, I’m a pastry chef too. I think you baked your bread at a too high temperature and it didn’t have time to fully cook inside
Professional baker. It’s your altitude. Baking at elevation is a whole different ballgame. Everything bakes for way longer than it would usually take. I made a beautiful sourdough loaf at the top of mammoth once when I cut it open it looked exactly like this.
Mmmmm bread bowl
That looks like it might be good filled with jam or pudding