I am a newbie trying out the Preppy kitchen’s Brioche recipe for the first time. I couldn’t get the window pane while mixing the dough with the kitchenAid Artisan, ended up letting it rest for an hour and the dough stretched okay afterwards, but still breaking a little
But for some reasons the butter melted, making the dough very wet, not sticky but just seems oily, hence the crust at the bottom 😅 my apartment is set at 68F and the dough felt cool to the touch.
I also felt like there isn’t much sugar since the bread tastes pretty bland to me, even though I don’t normally like sweet stuffs.
I only baked half, will most likely turn the other half to cinnamon roll. I only learned about this sub after the fact, and will check out King Arthur recipes next time.
by AvocadoOnBagel
5 Comments
That actually looks good 💯😊
That’s not the best choice for the pan. If you repeat you really want a bread loaf rather than a 9×13? That will avoid puddling.
Butter melting is typically due to the dough itself being too warm. So despite what you said about the temperature maybe a chill in the fridge prior to adding the butter would help.
Looks lovely!
The recipe I use has a rise for an hour after mixing and then refrigerate for a day. It’s so soft after mixing and the long rest and refrigeration make it way easier to work with.
The friction of your mixer made the dough too warm and your butter melted out. Your room temperature does not matter when your dough is too warm.
Also, you should have gluten formed before adding butter so you can achieve a windowpane. If the mixer isn’t able to do it, you need to knead by hand. I do about 75-90% of the work in my mixer and the rest by hand depending on the dough.
I can tell by the texture of the bread your dough was either not developed enough or shaped properly- possibly both. Also this is not a great pan to bake bread in.
You have a good start and have plenty of room for improvement.