my first brioche buns

i followed the CS recipe except used 00 flour instead. i baked them until they got to a core temp of 203 F. i was expecting the tops to brown but they came out a light yellowish color. i did use the egg wash on top. here is what they looked like just after removing the ring mold.

they are too pale on top but the underside is browned.

any tips on how to get the tops to brown more?

also, for storing them for two days in the ziplock bags before using them, should they be stored in the fridge?

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brian_martin2001

The 00 in the floor usually refers to the protein content of the flour. For making breads, you usually want to use a higher gluten content. That's why the recipe specified bread flour. That could have contributed. Were there any other alterations you made? When you had your oven at 350, did you have it set to 350 with the oven dial, or were you using an over thermometer? As far as storing bread, they probably meant keeping it out at room temperature. Keeping it in the fridge with preserve it, microbially, but it tends to mess with the texture.

sebastian_palmigiani_21610

i used the steps outlined in CS. i used 00 flour as one of the commenters said they had good results with it. from my understading, the caramelization of the bun comes from the sugar, the butter and egg wash. i did put a pot of hot water (as recommended) in the oven for the 1st four minutes then removed it. the oven was set at 345F (my electric oven does a good job at getting to the right temp). i used a temp probe to monitor the core temp of 203F which was reached at about 15 minutes.

i looked at a king arthur brioche bun recipe. they had their oven set at 375F and shoot for an internal core temp of 190F. they say that takes about 19 minutes. maybe i need to bake longer but the bottom of my brioches was a nice brown.

http://www.kingarthurflour.com/blog/2015/06/28/brioche-buns/

tomorrow (2 days after bake) i will post i post a photo here of what the inside crumb looks like.

brian_martin2001

It's not actually being caramelized. The brown crust the forms on breads and other baked goods is actually the Maillard reaction. This is a series of reaction and interactions between the reducing sugars (aided by the amylase) and the amino acids from the protein. Note the use of the egg wash will add some extra protein to the surface, but not as much as is needed for that roasted bread crust. Hats off to the commenter who had good results with 00 flour, but I didn't make that comment and could say nothing about it. Depending on the country that commenter was from, the 00 can refer to grind size rather than protein content, but again, I don't know. As far as the king Arthur recipe, rock on with that if you like. As for your electric oven keeping good temperature, have you used a thermometer to measure the temperature it's actually keeping? My guess from everything you've told me is the flour. If you have that flour still,acne have access to gluten, try adding some to increase the ratio of protein to the rest of it, abs see if you have better results. If not, try using bread flour and making a smaller batch and observe the results.

sebastian_palmigiani_21610

thanks for the feedback. i think you are correct about the protein. that is the only thing that makes sense. on my next batch i will do the exact same process EXCEPT i will add 2-3% wheat gluten to the 00 flour.

aaron.murphycrews

My first batch of buns were nearly identical using bread flour. Flavor was excellent, texture was a little denser than it should have been. I'll keep experimenting (just got a meat grinder, so it's all burgers all the time now) and report back if I figure out what happened.

sebastian_palmigiani_21610

let us know if you come up with a solution for browning the top of the bun, especially since you used a higher protein bread flour. i was looking to increase the protein flour content of my next batch. on my first try, the bottom was browned as i expected the top to be (higher heat of the contact with the pan?). also, the bottom of the bun did not have the egg wash.