Why is my brioche dry?
Patient: Brioche. Dry like a croissant. Huge air bubbles.
- 120 g all purpose flour
- 96 g heavy cream
- 1 egg
- 10g yeast
- salt
- 10 g sugar
Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, into the warm oven meanwhile.
So, how do you think, what did I do wrong?
Best Answer
As per Stephie's comment, I'm adding this as an answer, even though it has to be largely conjectural.
10g of yeast is a lot of yeast for this amount of dough. With a five hour proof at room temperature, I think it is very likely that your dough is overproofed. This means the gluten structure over-develops and then becomes exhausted. So rather than a matrix of small bubbles you get a few big cavities in an otherwise heavy loaf.
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Quick Answer about "Why is my brioche dry?"
Since brioche is especially high in fat (butter), which in most formulas is 50 to 60 percent of the flour's weight, what happens between the fat and the gluten determines the volume and texture of the product. Here are some pointers for avoiding a dry, crumbly brioche: 1. The dough must contain sufficient water.Can you overwork brioche dough?
In reality, brioche has more of a pound cake texture than challah and involves about twice the amount of eggs and butter (though oil can be used in challah instead of butter). The dough is also very unusual in that you cannot overwork it.Can you Overproof brioche?
Brioche SHOULD have a lovely depth of flavor if you proofed it overnight. However, if you over-proof the dough (the first or last proofing), the bread will have an unpleasant beer-like taste. So make sure to only proof the dough until needed; so don't necessarily go by time, go by the appearance of the dough.Why is my brioche flaky?
The layers of extra cold butter are what make this a \u201cflaky\u201d brioche, instead of a more traditional brioche. It's kind of like a cross between brioche and a croissant, DELICIOUS.Why are my brioche buns so dense?
Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.Why is my bread dry and crumbly?
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