I’ve been working on perfecting my brioche and my last couple of loaves have been over hydrated. These loaves have less hydration and didn’t collapse like the other loaves but they did “dip” or partially collapse while it was cooling. The crumb and texture inside was soft and nice. But it didn’t keep its shape. What are some of the things that could have gone wrong?
For this recipe I was playing around with Tangzhong and I’ve added more egg yolks than whole eggs for color. I read somewhere that the egg whites provide strength and removing them might of make the dough weaker? Reddit! Please do your thing. Help meeeeeee
by Redditstorylover1100
42 Comments
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My bread has a snatched waist and now I’m jealous
36-24-36
Everyone’s on ozempic now
Did you invert from the pan right away? It could have just had too much steam and snatched that loafs middle nice and tight
Maybe shut the oven off, but leave the loaf in the oven to slowly cool down.
I would like to offer my services to remove (eat) any brioche loaves that you find repulsive to look at. I’ll bring my own knife and butter.
Common causes are cooling too quickly or over proofing or not enough dough in pan.
It’s not over proved as far as I can tell. Top thoughts, under worked so insufficient gluten structure, or too much butter.
Editing to add: OH. Tongzahng. That will soften the structure for sure.
I think maybe it wasn’t baked long enough, or maybe it was over proofed, and so as it starts to cool the steam from all the butter dissipates and the structure collapses. Because the crust has already become strong the only place for the bread to compress is inwards. Also yes the egg white does provide structure but it also adds moisture so I would look at the proofing and baking times first.
That looks so yummy.
I’ve always read collapsed doughs meant over proofing.
Body tea!😍😂
Goldfish toast!!! Would be fun for your kid/ kid in you 😆 sorry that’s no answer to your technical question
I’m not sure about overproofing, but when I worked at a bakery this was a common problem. We would remove the loaves from the tins as soon as possible to try to prevent it. Keeping them in too long traps the steam and makes it worse.
she’s ✨ snatched ✨
cuntioche omgggg
skinny icon. Mariah Carey has 24 hours to respond
I can’t help answer your question, but it looks really tasty even with the dip. Looks great to me!
It has body ody ody ody
It’s got the depop scrunch
She’s cinched!
Are you rolling the dough out and then rolling it into a cylinder? That can help provide structure
These buccal fat removals are really getting out of hand
This looks so damn delicious ! I’m afraid that’s my only contribution.
Adding a tangzhong and removing egg white is definitely going to soften the bread which will make this more likely. Baking this darker will make this less likely. You can also gently remove the loaf from the pan and bake it open on a sheet pan for 5 minutes and that will help as well
Your brioche slice looks like that one guy’s knee blood.
You put your hand upon it’s hip
This is not helpful at all but whenever I’ve seen brioche out in the wild it’s always had a lil bit of a waist LOL
Bc she’s a skinny queen duh
When I dip, you dip, we dip
Hourglass figure
She has on a waist trainer.
It could be a few things combined.
You added extra yolk for color but it now colors (darkens) faster. So you might’ve pulled it out too soon. Adding extra yolks is more fat and protein.
Did you also raise the temp to get it darker? The bread expansion (oven spring) has to set before cooling (contraction) and collapse occurs. Are you opening the door too often to look at the color? You lose approx 50* just opening the door messing with bake time (setting the dough).
Lots of bakers only add an egg wash not yolks to the dough.
The pics show loaves of wildly different sizes. Yer proof time is changing or temp in kitchen is changing. Hotter room faster rise.
Go back to original recipe and add wash (egg, milk or other) to outside for color.
Also Those pans are huge for your oven size. Side by side the air circulation could be an issue. Could try smaller recipe and do one loaf, or rotate mid bake.
Looks like a huge Goldfish Cheddar snack
Oh so you think I’m SKINNNYYYYYYY
If you haven’t yet, Try removing from the pan right away after removing from the oven.
IIRC, the steam remaining in the loaf right out of the oven will start to collapse the crumb as it cools in the pan. You need to let the steam vent from the loaf right away. Some folks lay the loaf on its side while cooling, but I’ve never noticed a difference.
Also, the sides of the loaf won’t firm up enough to support the top crust if the loaf is left in the pan too long.
for a second I thought this was r/grippingfoodwithforce
Your baking forms are too small(volume) for these brioche portions.
Invert the pans and take them out RIGHT after getting them out of the oven
idk but slaaaaaaaaaayyyyy
Your bread has hip dips lol