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Loaf shaping for brioche
I consistently have issues with blow out on brioche. I just did the sugar brioche and had the same issue. Any guidance would be appreciated
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14 Replies
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Larger tin?
That’s all I can think of at the moment.
Cut your yeast maybe.
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Do you mean that your brioche grows too much?
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I’m mostly concerned that it is bursting out through the crust like it’s cooking outside to fast so it doesn’t expand enough
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Hi Christopher
It could be that the oven heat is too strong or it could be some fermentation issue that causes it to rise too quickly and cook uncontrollably.
We will wait for the opinion of other experienced colleagues so that they can help you with your query.
Greetings.
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Thank you for your input
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I’ll bring to this thread @mandie-lowe @sumantsharma1993gmail-com & @orsolya-csernak to see if they have any suggestion.
Be so Welcome to our Community!☺ I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
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Take care and we hope to see you around often!
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Hello Sol, I’m living in Michigan in the USA. I’m so excited to work with such a dynamic group of chefs. It has always been my dream to own my own bakery and provide high quality baked goods to my community. I went to a local community College to begin my culinary degree but raising a family abs working full time has made it difficult to complete the degree.
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I love reading about passion @christopher-balden It’s hard but I’m sure you’ll be able to manage it some way or another.
Wishing you the best!
Please tell us if @sumantsharma1993gmail-com ‘s answer shed light on the matter. Thanks Sumant 🙌
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Thank you so much Sol!
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Hi Christopher, happy new year.
So first of all make sure you have given the enough time to proof the loaf, if the loaf is not properly proved then it gets the heat and the incomplete cycle of proofing gets a quick action through heat and they got burst.
So let them raise or proof properly.
Second the placement of the loaf- make sure you folding the dough properly and keep the seam underneath, because of high fat content the seam gets open after proofing because of the internal air pressure, so always keep the seam underneath.
Third your baking tins should be clean they should not sticky other wise the dough gets stuck to it and does not raise freely.
Thanks.
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I feel like the longer I give it the worse it is sometimes this is in a proof box set to about 90f with about 70% humidity I have been giving it about 1.5hrs to proof before baking in a rotating oven at 350 for about 28 minutes
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Thank you for the information you provide to our colleague’s query.
Greetings.
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As I can see your brioche they seems like, the seam was in the side and they opened up while baking.
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I verify every loaf is seam side down the breach always happens on the top side like in the spiral shape.
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