Mini brioche problems

trev_teich

Has anyone else tried this recipe? I'm run into some major issues.

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michaelnatkin

Let us know what went wrong so we can help you debug it!

grant

Brioche is a tricky technique. Whenever you think it's ruined, knead it some more, it usually recovers. What are the issues you are having?

trev_teich

The dough is coming together just fine. The issues are that for some reason the proofing time before baking is super quick. 45 min to double in size, then when I transfer to the over at 350F it balloons up a ton. I originally thought that this was because I replaced the fresh yeast with 1/3 dry. So I went back and made the whole thing over again with fresh. The dough was perfect. Still proofing time was 45 min, and basically exploded in the oven. It took 20min to reach a core temp of 88C. I have no idea what is going on. Here is a pic. This is after 9 min in.

Tim_Sutherland_52834

What is is the room temp where you are proofing? For me in Dallas TX 45-60 mins in an air conditioned kitchen is enough time to proof bread.

It looks like you are getting good oven spring and the "ballooning" is exaggerated by the shallow molds you are using. The molds I have used when making mini brioche are at least 35mm deep (~1.35") and after baking the top of the loaf is 15-20mm above the top of the mold.

Do you have a pic of the crumb of a loaf?

trev_teich

No tossed them out.

grant

Anything that happens in the oven is about steam and surface elasticity and has little to do with yeast. So I would guess that if they looked perfect before they went in you oven is not evacuating enough moisture and the loafs are continuing to expand way too much before they have case hardening.

trev_teich

Okay, so just leave the door ajar?

Yitzchok_Bernstein_88575

My guess is that:
1. The mold is shallow, so it is going to balloon up. How much of the mold is filled with dough?
2. The Brioche looks under proofed. (a little bit of rounding as well as what looks like the formation of small cracks.)
3. Did you chill the dough before shaping?

trev_teich

@Yitzchok. Great questions. The pic doesn't show how deep the molds really are. They hold 70g very nicely. When I try i again I'll drop the $50 bucks on the recommend ones. The dough was chilled for 16 h as in the recipe before shaping. The proofing time was going very quickly only 45 min and that was one of the problems I was asking about.

grant

70g of cold dough should only fill about 2/3-75% of the mold volume in order to obtain a "loaf" shape. It does look like your molds are too shallow.

Leland_16721

What "percent moisture" are you setting on your Rational oven for the Brioche?

Leland_16721

Following-up on my own question. I set the relative humidity to 80%, forgot the egg wash and had beautiful heart-shaped brioche in about 12 minutes. I didn't have the rectangular rings, only heart shaped. Guessed at 100 gm of dough per ring. Probably better if I used 75 gm. The humidity was just right. I was going to take a picture...

Mike_Minh_Truong_54120

Is it the humidity which gives brioche a "biting into clouds" kind of texture?